Crudites with Balsamic Dip

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
Save Recipe

Ingredients

Balsamic Dip:

1 tablespoon Dijon mustard

1 tablespoon honey

1 shallot, minced

2 tablespoons balsamic vinegar

1/4 cup olive oil

1 tablespoon freshly squeezed lemon juice

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

Crudites:

4 carrots, peeled and sliced

2 Belgian endives, separated

1 red pepper, membranes and seeds removed, sliced into 1/4-inch strips

1 fennel bulb, trimmed, cored and sliced into bite-size pieces

1 bunch radishes, trimmed

1 cup teardrop tomatoes, stemmed

Directions

  1. Puree all balsamic dip ingredients in a blender for 30 seconds. Serve in a bowl alongside veggies.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Carrot, Orange and Radish Salad

Gourmet Cole Slaw

Green Beans and Carrots with Ginger and Chiles

Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto and Roasted Shallots with Sauteed Kale

Baby Spinach, Fennel and Grapefruit Salad with Shallot Vinaigrette

Creamed Collard Greens

The Vortex Blue 'Shroom Burger

Simple Coleslaw