In a small bowl, whisk oil, vinegar, syrup, mustard, salt and pepper until well-blended. Alternatively, combine ingredients in a small jar, secure the lid, and shake until well-blended.
Makes 1/3 cup. Serve on any green salad. Keeps in the refrigerator for a week or two.
NOTES : This is a very tart, sweet, tangy dressing... I really like it. Recipe can be doubled.
Recipe by: Eating Well Secrets of Low-Fat Cooking
Posted to MC-Recipe Digest by "slt4@cornell.edu" <slt4@cornell.edu> on Feb 24, 1998
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