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| All-Purpose Vinaigrette Salad Dressing |
| No bottled salad dressing can ever match the tangy flavor of home-prepared vinaigrette dressing, and nothing could be easier to make. Some people claim oil-and-vinegar dressings must be made on the spot, fresh for each new salad. I am all in favor of making cooking easy on yourself and see nothing wrong with preparing a dressing beforehand. Look for a variety of greens-chicory, Boston lettuce, watercress- to make an attractive salad. |
Ingredients:
3/4 cup COLAVITA Extra Virgin Olive Oil
1/4 cup COLAVITA White or Red Wine Vinegar
2 tablespoons Dijon mustard
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 medium clove garlic, crushed
1/2 teaspoon sugar
1 tablespoon water
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Preparation:
Blend all ingredients thoroughly, either in a blender or by shaking in a jar. Save in a covered jar in the refrigerator. When needed, all to sit for a few minutes at room temperature; shake and pour over salad greens. Makes about 1 1/4 cups
Per Serving: (a serving is 2 tablespoons) 147 Calories; 16g Fat (2g Sat, 12g Mono, 1g Poly); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 251mg Sodium. Food Exchanges: 3 1/2 Fat.
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