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:
Knife and cutting board
Liquid measuring cup
Measuring spoons
Large (16-32 ounce glass jar with lid)
DIRECTIONS:
- Wash hands with warm water and soap. Wash vegetables well.
- Chop onion as directed.
- 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.
- 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!