Simple Sun-Dried Tomato and Shallot Vinaigrette
Impress your guests with this 5-minute Simple Sun-Dried Tomato and Shallot Vinaigrette. This dressing takes an award for the most flavor of all of the salad dressings out there. Ditch store-bought salad dressing and check out how simple this recipe is to make.
Servings: 10
Calories: 118kcal
Equipment
- 1 mason jar with lid or bowl
Ingredients
- ½ cup extra virgin olive oil
- 4 tablespoons balsamic vinegar
- ⅓ cup chopped sun-dried tomatoes (*not in oil)
- 1 small shallot, minced
- 3 teaspoons pure maple syrup
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
Instructions
- Prepare the shallot and sun-dried tomatoes by mincing them.
- Place all of the ingredients into either a mason jar and give it a good shake or a small bowl and whisk it all up.
- Enjoy it right away or store it in an airtight container in the fridge for up to one week.
Notes
In my opinion, this dressing is even better the next day. After removing the covered container from the fridge, if the olive oil has become solid, allow the container to sit on the counter for an hour before serving.
If you need to feed more than roughly 4 people, simply double the recipe.
Nutrition
Serving: 2tablespoons | Calories: 118kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 12mg | Potassium: 147mg | Fiber: 1g | Sugar: 4g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.5mg