Makes

2/3

Ingredients

• 1/4 cup red wine vinegar
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon caster sugar

Method

1. Combine vinegar, mustard, sugar, 2 tablespoons water and salt and pepper in a screw-top jar. Secure lid. Shake until well combined.
2. Drizzle over leafy green salads such as baby spinach, mixed-leaf or rocket ( see tip).

Notes

• Tip: Oil-free dressings have a thin consistency. Toss salad well to avoid pooling around the base.
• Note: You can store dressing in an airtight container or jar in the fridge for up to 7 days.

Source: www.taste.com.au