Prep 5 mins
Cook 0 mins
This recipe is quite versatile. Besides using it on salads, I have used it on steamed veggies and on prawns. I have used different mustards and vinegars to give a different taste. But the best reason is that it is low in fat
- Combine the ingredients and use over salads. I usually increase the recipe by 4: 1/2 cup mustard, 1/2 cup vinegar, 1 tsp sweetener.
- Options: Use balsamic vinegar instead of the white vinegar. Use a combination or different mustards for a unique taste.
- This dressing was especially nice on steamed cabbage and garlic. I was eating the leftovers for breakfast!