Here is Your Healthy, Vegan Recipe of the Week Brought to You by Physicians Committee for Responsible Medicine

You can use store-bought salad dressings, but making your own is often more affordable, and it’s fun to craft your own flavor! We especially love this vinaigrette over roasted beets, broccoli, or a grain salad. Enjoy!

Makes 1/2 cup

Ingredients

1/2 cup seasoned rice vinegar
1 teaspoon stone-ground or Dijon mustard
1 clove garlic, pressed

Directions

Whisk all ingredients together. Use as a dressing for salads and for steamed vegetables.

Source: Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

Per serving: Calories: 3, Fat: 0 g, Saturated Fat: 0 g, Calories from Fat: 12.1%, Cholesterol: 0 mg, Protein: 0.1 g, Carbohydrates: 0.9 g, Sugar: 0.1 g, Fiber: 0 g, Sodium: 16 mg, Calcium: 1 mg, Iron: 0 mg, Vitamin C: 0.1 mg, Beta-Carotene: 0 mcg, Vitamin E: 0 mg

Please feel free to tailor Physicians Committee recipes to suit your individual dietary needs.

Physicians Committee for Responsible Medicine
5100 Wisconsin Ave., N.W., Suite 400
Washington, D.C. 20016

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Contact: 202-686-2210 | info@pcrm.org | PCRM.org
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