- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 15.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 160.4 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.2 g
- Protein: 0.2 g
Andi's Outback Inspired Mustard Vinegarette (First Revision)Submitted by: ANDICOONS
IntroductionI'm trying to come up with my own mustard vinegarette that's similar to Outback's which is slightly sweet, slightly thick, and has herbs in it along with a warm mustard taste. This recipe is a work in progress I'm trying to come up with my own mustard vinegarette that's similar to Outback's which is slightly sweet, slightly thick, and has herbs in it along with a warm mustard taste. This recipe is a work in progress
Good Seasons Italian Salad Dressing 1/2 packet (eventually I hope to make my own blend of pepper, salt, onion, garlic, etc)
Mustard ground powder 1.5 tsp
Oregano, ground, 1 tsp
*Honey, 1 tbsp (to taste)
Water, tap, approx 3-4 tablespoons
White Wine Vinegar, .1/4- 1/3 cup
I always add my oil seperately, that way i can use EVOO but not have it get solid and lumpy in the fridge. You can control the exact amount of oil you take in. Usually i use 1tsp oil to about 2 tsp of vinegar dressing (but i'm used to doing more vinegar than oil).
Water will help dilute acidity of the dressing also, but will also thin it out.
This is just a 'rough draft' first try of this recipe. I'm going to tweak it when i make the next batch.
the typical outback salad has cucumbers, carrots, celery , tomatoes, lettuce obviously, red onion, 1oz of cheddar cheese, and garlic croutons made with butter, garlic and white sandwich bread (honest that's how they make it).
Number of Servings: 8
Recipe submitted by SparkPeople user ANDICOONS.