Easy Salad Dressing with White Balsamic Vinegar and Mustard

I use this dressing for leafy greens, tomato salad, or other mixed salads. Dijon mustard tastes best, but you can use any other spicy mustard.

Step: 1

Stir together vinegar, mustard, sugar, and salt until smooth. Stir in oil until well combined.

Per Serving: 268 calories; protein 0.1g; carbohydrates 4.9g; fat 28g; sodium 647.7mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, go for a simple vegetable . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do more often .