Dijon Balsamic Dressing

Nick decided that before he departed for Afghanistan that he would try a last ditch effort to get in shape. So we were attempting to put spinach in everything we ate for what seemed like weeks. When it came down to crunch time {both to get healthy and to use up all of the spinach} he was drinking weird green smoothies and eating spinach by the slice.

Really. That is not an exaggeration.

Well, finally after what seems like an eternity we finally used it all up on a salad. But to spice an ordinary salad up {to Nick’s liking} he decided to make his own salad dressing, which just happens to be totally amazing. Take a look.


Nutritional Information
Servings: 6
Serving Size: approximately 2 tablespoons
Calories: 93.8
Fat: 9.3 g
Carbohydrates: 1.7 g
Fiber: 0 g
Protein: 0 g
Points+: 3


Recipe Adapted from In the Kitchen with David, Comfort Foods that take you home, p. 92

  • 2 garlic cloves
  • 1/3 cup balsamic vinaigrette
  • 2 tablespoons Dijon mustard
  • 1 ½ teaspoons salt
  • 1 ½ teaspoon ground black pepper
  • ¼ cup extra virgin olive oil


  • Put the garlic in a food processor and pulse until finely chopped
  • Add the balsamic vinaigrette, mustard, salt and pepper and pulse for 3 to 4 seconds. With the food processor running add the olive oil in a slow, steady stream, until the dressing is emulsified, 10 to 20 seconds
  • Enjoy over your favorite Cobb salad!