 |
Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 10 |
|
This vinaigrette tastes really good with all salads, and I like it a lot in the summer on fresh tomatoes! The recipe uses soy sauce in place of salt, and a little sweetener/sugar balances the flavors. Ingredients:
1/2 cup extra virgin olive oil |
2 tablespoons red wine vinegar |
1 tablespoon dijon mustard |
4 tablespoons kikkoman soy sauce |
1/4 teaspoon fresh ground black pepper |
1/2 teaspoon sugar (or splenda) |
Directions:
1. Mix all ingredients together preferably using a hand held blender. If you don't have one, then mix all ingredients except the olive oil with a whisk. When mixed, add the olive oil slowly, in a steady stream, to the vinegar mixture, whisking all the time.
|
|