Red Onion Vinaigrette

Cuisinart original

This dressing stores well in the refrigerator up to 2 weeks. Re-blend prior to serving.


Makes about 1 cup


  • ¼ medium red onion, cut into 1-inch pieces
  • 1½ teaspoons Dijon mustard
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup white balsamic vinegar
  • ½ cup extra virgin olive oil

Nutritional information

Nutritional information per serving

(1 tablespoon) • Calories 64 (93% from fat) • carb. 1g

pro. 0g • fat 7g • sat. fat 1g • chol. 0mg • sod. 79mg

calc. 1mg • fiber 0g


1. Put the red onion, mustard, sugar, salt, pepper, and vinegar in a Cuisinart ® Food Processor or Blender. Process until smooth. Slowly add the oil through the feed tube in a steady stream – do not add it too fast or the oil will not be able to incorporate itself into the vinegar mixture.

2. Keep vinaigrette in a covered container in the refrigerator until ready to use.