Healthy Recipes
Authored By:  Chef Mario Batali of Po Restaurant (NYC, NY), courtesy California Dried Plum Board
Serve over chopped raw veggies in addition to just salads.
Diet Types: Dairy Free, Low Carbohydrate, Vegan, Vegetarian, Wheat Free
  • 1/4 cup Dried Plum Red Wine Vinegar
  • 1 1/2 tablespoons finely chopped shallots
  • 1 1/2 teaspoons Dijon-style mustard
  • 3/4 cup olive oil
  • Salt and pepper
  • Serves: 20
    Cooking Time: Under 15 minutes
    In small bowl, whisk together vinegar, shallots and mustard. Slowly add oil in a steady stream, whisking constantly until mixture is emulsified. Season with salt and peper to taste. Toss Vinaigrette with mixed greens, using about 5 tablespoons for 8 cups of greens. Cover and refrigerate remaining Vinaigrette in non-reactive container up to 2 weeks.

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