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Low Fat Maple Balsamic Vinaigrette


2 tablespoon extra-virgin olive oil
2 tablespoon balsamic vinegar
2 tsp pure maple syrup
2 tsp whole-grain mustard
Salt and freshly ground black pepper to taste

Makes about 1/3 cup

In a small bowl or a jar with a tight-fitting lid, combine oil, vinegar, maple syrup and mustard; whisk or shake until well blended. Season with salt and pepper. (The sauce can be made 3 days in advance; store, covered, in the refrigerator.) Pour the dressing over room-temperature asparagus and sprinkle with additional black pepper, if desired.

45 Calories per serving: 0 G Protein; 5.0 G Fat; 2 G Carbohydrate; 6 MG Sodium; 0 MG Cholesterol




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.