Vinaigrette

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Less fat than the classic version, but just as good. Best used on cold, steamed vegetables, any type of lettuce, mixed greens, or finely shredded raw vegetables such as carrots and cabbage.

Prep Time

5 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

1⁄4 cup red wine vinegar
1⁄4 cup olive oil
1 tablespoon Mustard, Dijon
1⁄2 teaspoon salt
1⁄2 teaspoon honey

Instructions

Place everything in a jar and shake until well blended.