Honey Mustard Vinaigrette Weight Watchers Food

HONEY MUSTARD VINAIGRETTE - WEIGHT WATCHERS

Steps:

• In a small bowl, whisk the lemon juice, mustard, honey, dill and salt.
• Whisk in the oil in a slow stream, then whisk in the water until smooth.
• Serving size: 1 1/2 tablespoons.

HONEY MUSTARD VINAIGRETTE

Steps:

• Rub the sides of a bowl with garlic, then discard. In bowl whisk together mustard, honey and vinegar. While whisking, slowly add olive oil. Season with salt and pepper.

MUSTARD VINAIGRETTE

Steps:

• In a small bowl, combine salt, pepper, mustard, lemon juice, vinegar, honey and water. Slowly pour in oil, whisking the dressing at the same time. Yields about 1 tablespoon per serving.

MUSTARD VINAIGRETTE

Steps:

• In a small bowl, combine water, lemon juice, vinegar, mustard, honey, salt and pepper. Slowly pour in oil, whisking the dressing at the same time. Yields about 1 tablespoon per serving.

MUSTARD VINAIGRETTE

Steps:

• In a small glass bowl, mix the vinegar, garlic, and mustard.
• Slowly add the olive oil and canola oil while whisking with a fork.
• Add the parsley, thyme, salt and pepper, and adjust seasoning as needed.
• Refrigerate in a sealed container (such as a mason jar) until ready to use.

CRUSTED HONEY MUSTARD CHICKEN - WEIGHT WATCHERS

Steps:

• Preheat oven to 425°F Coat a shallow pan with cooking spray.
• In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
• Place corn flake crumbs in a shallow bowl. Dip chicken into dressing mixture and then corn flake crumbs; place in prepared pan.
• Bake until chicken is golden and no longer pink in center, about 15 minutes.
• Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.
• Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

BASIC OLIVE OIL AND VINEGAR VINAIGRETTE (WEIGHT WATCHERS)

Steps:

• Combine all ingredients.
• Shake and refrigerate.
• Variations: Choose one of the following or mix, to you taste.
• 4 cloves garlic, crushed.
• Squirt of lemon or lime juice.
• 2 teaspoons of one of the following:.
• fresh chopped basil.
• minced scallion.
• fresh thyme.
• fresh marjoram.

HONEY MUSTARD VINAIGRETTE

Steps:

• Whisk together the vinegar and mustard and then drizzle in the honey and then the oil.
• Mix until well blended.
• Add salt to taste.
• Will last 2 weeks if stored covered and refrigerated.