 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
Made with Blackberry Vinegar, this is a very nice refreshing vinaigrette that goes well with a spring mix salad. I'm not sure how long this will keep, endlessly I suppose, but we've always eaten it before it ever had a chance to go bad! The mustard acts as an emulsifier and the vinaigrette will barely separate during refrigeration. Ingredients:
1/2 cup blackberry vinegar |
1 tablespoon dijon mustard |
1 1/2 tablespoons splenda sugar substitute |
1/2 teaspoon onion powder |
1/4 teaspoon garlic powder |
1 teaspoon dried thyme |
3/4 cup canola oil |
Directions:
1. Place all ingredients except the oil into a blender. Blend on high for one minute until mixed well, then turn blender off and taste. Adjust with more Splenda if you want a little sweeter vinaigrette.
2. Turn blender back on and with blender running, slowly add oil. Pour into jar with tight-fitting lid and store in the refrigerator.
|
|