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Lower Fat Balsamic Vinaigrette


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Most vinaigrette dressings have oil as their main ingredient. This one has only just enough to hold everything together. It has a more distinct flavor than many of the Balsamic dressings sold commercially, possibly because of the lemon juice and the mustard.


  • 2 tablespoons (22 g) Dijon mustard
  • 1/2 cup (120 ml) balsamic vinegar
  • 1/4 cup (60 ml) water
  • 1/4 cup (60 ml) fresh lemon juice
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried tarragon
  • 1 teaspoon garlic, minced
  • 1/4 cup (60 ml) olive oil


In a mixing jar, combine the mustard, vinegar, water, lemon juice, black pepper, tarragon, and garlic. Shake well to combine. Add oil and shake again. Chill before serving.

Nutrition Details

  • 539 Calories (87% from Fat, 1% from Protein, 11% from Carb)
  • 0 g Protein
  • 55 g Total Fat
  • 11 g Saturated Fat
  • 44 g Monounsaturated Fat
  • 11 g Polyunsaturated Fat
  • 11 g Carb; 0 g Fiber
  • 11 g Sugar
  • 44 mg Phosphorus
  • 44 mg Calcium
  • 352 mg Sodium
  • 264 mg Potassium
  • 110 IU Vitamin A
  • 0 mg ATE Vitamin E
  • 33 mg Vitamin C
  • 0 mg Cholesterol

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To divide this into as many portions as you want to use it:

  1. When you’re done preparing this, measure it with a good kitchen scale.
  2. Note the weight.
  3. If you intend to use it for, let say 10 times, divide its weight by 10 to know the weight of every portion you’ll be taking.

So for this recipe, if we assume the weight is 250g and you have decided to use it with 10 different meals, then you must weigh 25g for every portion.

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