Sherry Vinegar Dressing
In a small bowl, whisk together the vinegar, olive oil, mustard, shallot, parsley,
salt, and pepper. Refrigerate in a bottle or container. (The vinaigrette will keep in
the fridge for up to 2 weeks.)
MAKES ABOUT 7 SERVINGS
3 tablespoons sherry vinegar
120 ml extra-virgin olive oil
2 tablespoons wholegrain mustard
1 tablespoon chopped shallot
1 tablespoon chopped fresh flat-leaf parsley
¼ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
156 CAL, 15.44 G FAT (2.13 G SATURATED), .06 G PROTEIN, .34 G
CARB, .12 G SUGAR, .08 G FIBRE, 172.74 MG SODIUM PER SERVING
Buttermilk Dressing
In a small bowl, whisk together the buttermilk, yoghurt, onion, garlic, dill, salt,
and pepper. Refrigerate in a bottle or container. (The vinaigrette will keep in the
fridge for up to 2 weeks.)
MAKES ABOUT 7 SERVINGS
60 ml low-fat buttermilk
60 g plain 2% Greek yoghurt
1 tablespoon minced onion