Mustard Shallot Vinaigrette

Mustard and shallots are key to this go-to vinaigrette that works on any green salad or drizzled on pasta salads. Having a go-to dressing for everyday salads is essential, and this Mustard Shallot Vinaigrette is so flexible. It keeps well in the refrigerator, so you can make it on the weekend to enjoy with salads all week long.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 6 servings

Calories: 169 kcal per serving

Ingredients

3 tablespoons - lemon juice
2 tablespoons - red wine vinegar
2 tablespoons - Dijon mustard
2 tablespoons - shallot
¾ tsp - kosher salt
¼ tsp - black pepper
¼ tsp - garlic powder
½ cup - olive oil

Instructions

Add ingredients in the order listed above to a small jar. Secure the lid and shake for about 30 to 45 seconds to mix well.
Taste and adjust seasoning, as needed. If the vinaigrette seems to thin, add a bit more mustard to thicken it up. If the vinaigrette seems to thick, add a bit more olive oil.
Store leftover dressing in the air-tight jar in the refrigerator for up to 5 days.

Nutrition