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–+ servings
A small jar of date vinaigrette on a plate with whole dates.

An Easily Customizable Vinaigrette

Meg van der Kruik
Make a better vinaigrette with fruit-based sweeteners like date syrup, prune molasses, or pomegranate molasses and high-quality California extra virgin olive oil.
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Prep Time 5 minutes
Total Time 5 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 181 kcal

Ingredients
 
 

  • 4 TBSP date syrup prune molasses, or pomegranate molasses
  • 2 TBSP red wine vinegar
  • 1 TBSP Dijon mustard
  • Kosher salt and freshly ground black pepper
  • ⅔ cup extra virgin olive oil

Instructions
 

  • Whisk your choice of either date syrup, prune molasses, or pomegranate molasses with vinegar and mustard in a medium bowl; season with salt and pepper.
  • Whisking constantly, gradually add oil until emulsified; adjust with salt and pepper if desired.

Notes

Vinaigrette can be made 4 days ahead. Cover and chill.

Nutrition

Calories: 181kcalCarbohydrates: 5gProtein: 0.1gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gSodium: 21mgPotassium: 4mgFiber: 0.1gSugar: 4gVitamin A: 1IUVitamin C: 0.03mgCalcium: 2mgIron: 0.1mg
Keyword date syrup, pomegranate molasses, prune molasses, salad dressing, vinaigrette
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