Prep 5 mins
Cook 5 mins
A delicious salad dressing from "Colorado Collage", a junior league cookbook.
- 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
- In a covered jar or cruet, combine oil, vinegar, brown sugar, mustard, garlic, and salt and pepper.
- Shake well and chill.
- Shake well before serving.
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.