Your Own Salad Dressing

1/2 cup extra virgin olive oil
1/2 cup your favorite vinegar*
1/4 cup Dijon mustard
1/4 cup water
1 tsp. dried thyme (I like Penzey’s Herbes de Provence)
1/2 tsp. salt
Freshly ground pepper

Place all ingredients in a small jar with a lid and shake vigorously to combine. Refrigerate for up to a week.

*I’ve made this dressing with balsamic vinegar and with sherry vinegar. While each has a different flavor profile — the one with balsamic is sweeter — they are both delicious. You can also use lemon juice, rice vinegar or red or white wine vinegar.

WW PP: 1 per Tablespoon

This recipe comes from Mark Bittman, New York Times food writer and author of “The VB6Cookbook.” ┬áIt’s lower in fat and calories than regular dressing, which has a ratio of 3 parts olive oil to 1 part vinegar.