• Learn the ABCs about GMOs
• Join the "Just Label It" Campaign!
• What You Can Do
  • 12 Cooking Tips for Families With Food Allergies: Insight From Food Allergy Chefs, Parents and Advocates
• In the Grocery Store
• In the School
• Do One Thing
  • At Home
  • At School
  • Online
• Organic 101
• Nutrient Density and Phytochemical-rich foods
• Ask Our Nutritionists
  • FAQs
  • Recipes
    • 12 Cooking Tips for Families With Food Allergies: Insight From Food Allergy Chefs, Parents and Advocates
    • Getting Started
    • Advanced
  • Share Your Recipe
• 10 Steps You Can Take to Protect Your Family
• Resources

Home » What You Can Do » Ask Our Nutritionists » Recipes » Getting Started

• 

Basic Vinaigrette Dressing

Allergy Kids Foundation | Angela Simon | May 2, 2010

Ingredients:

• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions:

Combine in a glass jar with a tight -fitting lid. Shake well and serve.

Recommended with our Spring Greens Salad.

•