6g protein, 0 fiber & sugars (not enough to be measurable) Weight Watchers SmartPoints: 2 Nutritional information (per tablespoon): 69 calories, 7.3g fat, 97mg sodium. If you use it to flavor shrimp or fish, brush it on right before cooking-they are too fragile to soak in an acidic marinade. Because it has acids (vinegar and lemon juice), meats shouldn't marinate longer than an hour-long enough to add flavor to the meat, but not long enough for the acids to compromise texture.

As a marinade.Use this dressing as a tasty marinade for veggies, chicken, beef or pork.

When summer tomatoes are in season, I drizzle this over a plate of sliced tomatoes sprinkled with chopped fresh basil for an easy side dish. As a dressing.This is a go-to dressing for salads and antipasto, and it's also awesome drizzled on sandwiches.When it's this easy, why not make your own? Not only does this taste better than the store bought bottled dressing, but there aren't any fillers or mystery ingredients that you can't pronounce. (Check your mayonnaise to be sure its expiration date is at least 1 month away, if you want your dressing to hold that long.) The other ingredients have a long fridge shelf life, too. The recipe calls for garlic powder rather than fresh garlic, because fresh garlic will spoil sooner. It will hold in the fridge for up to a month. It lasts. The lemon juice and vinegar in the recipe add tangy flavor along with serving as preservatives. (You can read more about how emulsions work at Serious Eats or watch this video from Cooks Illustrated.) If it separates into layers after fridge storage, simply give it a vigorous shake and it will again remain emulsified for serving. That makes it a great 'self-serve' dressing for buffets and tables. It emulsifies. This dressing has ingredients (mustard, mayo, and garlic) that make it emulsify well, so it will remain mixed for several hours without the need for frequent shaking and stirring. It's easy. In under 5 minutes you can whip up a quick batch of this in a blender or small food processor or, you can simply use a bowl and a whisk. I've tweaked the recipe slightly and scaled it down for use in a home kitchen. It was so popular there that guests often bought extra salad dressing to take home. Many years ago my mom created this recipe for an Italian restaurant that she managed. This easy, all-purpose dressing is a family favorite and regular staple in our fridge. Skip the photo tutorial - Jump straight to the recipe 6g protein, 0 fiber & sugars (not enough to be measurable) Weight Watchers SmartPoints: 2 Based on recipe by Monica's mom, Pat. NUTRITIONAL INFORMATION (per tablespoon): 69 calories, 7.3g fat, 97mg sodium.

(Check your mayonnaise to be sure it's expiration date is at least 1 month away, if you want your dressing to hold that long.) SERVING TIP: If it's too thick out of the fridge, let it rest at room temperature for 15 minutes or so, give it a good shake or stir, and it should be ready to serve. STORAGE TIPS: Store the dressing in a mason jar, shaker bottle, or squeeze bottle in the fridge for up to 1 month. Continue whisking rapidly while adding oils to mixture in a thin stream keep whisking until uniformly mixed. BOWL & WHISK METHOD: To a medium bowl, add all ingredients except oils. With motor running, add oils through lid opening in a thin stream continue blending until well mixed. BLENDER or FOOD PROCESSOR METHOD: To a blender or food processor, add all ingredients except oils.

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