image credit: http://www.contrarycook.com
Recently, Elizabeth and I spent a few days at Canyon Ranch in Lenox, MA. I will be sharing recipes from our stay here, even a few we got to see being made in the kitchen by demonstration chef Katie Hickey. To begin with, I wanted to post the recipe for Canyon Ranch’s Balsamic Dijon Dressing. Hands down the best balsamic dressing I have ever had and probably the most healthy too! Elizabeth agrees and I hope you enjoy.
Thanks for the comment below Sunshine! Here is a tip from Elizabeth:
The evaporated cane juice adds a bit of “sweetness” to the dressing. Agave nectar would be a great substitute, however, agave nectar is very sweet so don’t do an even exchange. When using agave nectar as a “sugar substitute” always cut the amount in half, taste, and if you need to add more, add more. You could also try substituting honey, a common ingredient in dressing, but we prefer the agave nectar.
To see all the posted Canyon Ranch Recipes visit here>Go
Balsamic Dijon Dressing
- 2 tablespoons minced shallots
- 1/4 cup Dijon mustard
- 1/2 cup balsamic vinegar
- 1/4 cup white grape juice
- 1/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 teaspoon evaporated cane juice
- 1/4 cup extra virgin olive oil
- Combine all ingredients in a blender and blend until well mixed.
- Makes 12 (2-tablespoon) servings, each containing approximately:
- 60 calories
- 4 gm. carbohydrate
- 5 gm. fat
- 0 mg. cholesterol
- Trace protein
- 135 mg. sodium
- Trace fiber