Recipe by rochsann
A delicious salad dressing from "Colorado Collage", a junior league cookbook.
Top Review by justcallmejulie
This dressing was… nice… It paired well with quartered ripe tomatoes and baby greens. It was simple to put together, reaffirming my opinion that there's no excuse for resorting to bottled dressing, when you can shake up something fresh so quickly. That being said, I think this recipe "wants" a fruiter vinegar to make it a little more interesting. I would like to try raspberry vinegar next time, instead of the red wine vinegar. With a name like, “Brown Sugar Vinaigrette,” I would expect something a little sweeter, but I don’t think more brown sugar is the answer. Nonetheless, it’s a decent recipe and I would make it again. Thanks for posting it.
- 2⁄3 cup safflower oil or 2⁄3 cup light olive oil
- 1⁄3 cup red wine vinegar
- 1 tablespoon packed brown sugar
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon minced garlic
- salt & freshly ground black pepper, to taste