Favourite Salad Dressing
This is Nora's go-to dressing, and she usually makes it purely by feel. Luckily, she measured everything out once and wrote it down. The mix of olive oil, balsamic, mustard and a hint of honey strikes a wonderful balance between fruity, tangy and lightly sweet. Pour it into a jar, give it a quick shake, and you're done.
Ingredients
- 4 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp white balsamic vinegar
- 1 tbsp tomato purée, US: tomato paste
- 2 tbsp mustard
- 1 tbsp honey
- 3 tbsp water
- salt, to taste
- pepper, to taste
- 1 tbsp frozen mixed garden herbs, or use fresh herbs
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 115 kcal | 460 kcal |
| Carbohydrates | 4 g | 16 g |
| Protein | 0.5 g | 2 g |
| Fat | 10 g | 40 g |
| Fibre | 0.2 g | 0.8 g |
| of which sugar | 3 g | 12 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Add all the ingredients to an empty jam jar.
- Screw the lid on tightly and shake the jar vigorously until everything is well combined.
- Pour the dressing straight over your salad and serve right away.
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Nutrition facts per serving (estimate)
| Calories | 115 kcal |
|---|---|
| Carbohydrates | 4 g |
| Protein | 0.5 g |
| Fat | 10 g |
| Fibre | 0.2 g |
| of which sugar | 3 g |
Frequently asked questions
How long does the salad dressing keep in the fridge?
Stored in a sealed jam jar, the dressing keeps in the fridge for about 3 to 5 days. Just give it a quick shake before using it again.
Can I swap the frozen herbs for fresh ones?
Yes, fresh herbs like parsley, chives or basil work beautifully. Adjust the amount to suit your taste.
Is this dressing low in carbs?
The modest amount of honey and tomato purée keeps the carbs per serving on the lower side, so it fits well with lower-carb eating.
Which mustard works best for this dressing?
A medium mustard works really well. If you like it with more kick, try Dijon mustard instead.
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