INGREDIENTS:

1/4 small red onion, chopped finely (about 1/4 cup)
2 tablespoons rice wine vinegar
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil

EQUIPMENT:

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Knife and cutting board
Liquid measuring cup
Measuring spoons
Large (16-32 ounce glass jar with lid)

DIRECTIONS:

  1. Wash hands with warm water and soap. Wash vegetables well.
  2. Chop onion as directed.
  3. Combine all ingredients in a clean 16-32 ounce jar (like an old spaghetti sauce jar). Place lid on jar and shake vigorously until ingredients are well combined.

  1. Serve and refrigerated unused portion for up to 3 weeks. (Note: The olive oil will clump up when refrigerated, so take the jar of dressing out 30 minutes before using or run the jar under hot water for a few minutes before shaking well and serving.)

Mix It Up!

  • Add 1 tablespoon of honey to make honey mustard vinaigrette.
  • Add additional mustard for an extra kick!