Don't ruin your salad by drowning it in dressing, especially the fat-, sodium-, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.
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1/4 cup white-wine vinegar
2 teaspoons Dijon mustard
1 tablespoon minced shallots
3/4 cup extra-virgin olive oil
Coarse salt and freshly ground black pepper
In a small bowl, whisk together vinegar, mustard, and shallots. Add olive oil in a slow, steady stream until emulsified. Season with salt and pepper.
Refrigerate for up to 1 week.