Wine-Balsamic Dressing
Balsamic vinegar brings a bright sweet-tart flavor, while olive oil adds gentle fats and makes the dressing more satisfying. A small amount of allulose rounds out the taste without a sugar load. It works especially well with leafy salads, vegetables, and warm meat dishes.
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Goes well with: Salads, Vegetables
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Servings: 5 (1 serving ≈ 8 gram)
Digestion time: 2 hour
Pour the balsamic vinegar (20 g) into a small jar or bowl. Add allulose (7 g), Dijon mustard (5 g), olive oil (5 g), salt (2 g), and black pepper (1 g).
Shake well or whisk quickly with a fork until the dressing becomes evenly emulsified. Taste it, adjust the salt if needed, and serve right away with salad or roasted vegetables.
If the dressing has been chilled, shake it again before serving, because the oil and vinegar may separate slightly.
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