Recipe By SheLovesPaleo
Published Jun 8th
Prep 10m Cook - Additional - Ready In 10m
Servings 2 servings Calories 193.9

This is great for creating a small amount of a great dressing for any salad greens, but mesclun greens seem to go with this really well.

Recipe Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon balsamic vinegar
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Combine olive oil, mustard, vinegar, salt, and pepper in a Mason jar or container with a tight-fitting lid; cover tightly with the lid and shake vigorously until thickened, about 2 minutes. Taste dressing and adjust flavor with salt and pepper.

Nutrition Facts

  • Calories 193.9
  • Carbohydrate 1.6 g
  • Fat 20.7 g
  • Protein 0.5 g
  • Saturated Fat 2.9 g
  • Sodium 99.1 mg
  • Sugar 1.1 g

Chef's Notes

If you find your mustard gets stuck at the bottom of your Mason jar, you can use a small spatula or whisk to mix it before shaking.


  1. This was a very very good recipe and I am so glad that it's whole 30. Just make sure that you do not go overboard with the mustard- it will ruin it!
  2. add about a tablespoon of sugar and minced dried cranberries
  3. Delicious. Even my picky old boyfriend liked it a lot and asked for it with his lunch tomorrow.
  4. I made this in the Fall everyone loved it.
  5. Easy light healthy and delicious!
  6. Super easy and it tastes good. One day I had it on a salad. The next day I put it on chicken. I double the recipe and keep it in a ball jar
  7. This was great thank you! Made it exactly as written! Whole 30 diet saver!!
  8. Absolutely delish! I used Greek seasoning instead of salt and pepper. Thanks for the great easy recipe!
  9. Delicious! I didn't change a thing.