Garlic & Red Wine Vinegar Salad Dressing
photo by Diana 2
- Ready In:
- 5mins
- Ingredients:
- 5
- Yields:
-
1 Cup
- Serves:
- 12
ingredients
- 2⁄3 cup extra virgin olive oil
- 1⁄3 cup red wine vinegar
- 1 clove garlic (crushed)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
directions
- Place all ingredients in jar you can shake.
- Seal with lid.
- Shake well.
- Pour over choice of greens.
- Enjoy!
- Blends flavors if left at room temp over night.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I love this dressing. I used a very good red wine vinegar, and the only additions I made were a little white Balsamic and some dried Oregano, smushed in palm or between fingertips and soaked in the red wine vinegar for a while before mixing up the dressing. I just made my third batch of this dressing. :-) I think the sharpness of the finished dressing probably relies a lot on the sharpness or smoothness of the red wine vinegar used.
-
I found my own dressing to be quite sharp, having to add a lot (4 Tbsp) sugar and a lot more honey mustard. I also added a dash of worstershire sauce and soy seasoning sauce to take the edge off the sharpness. It's worth playing around with the flavours until you get something you like. I put everything in a blender to make the adjustments easy. Overall, a lovely and versatile dressing. Nice to have on hand as a quick and easy dressing that complements a wide variety of salads :)!
see 7 more reviews
Tweaks
-
The dressing everybody will love and that's no joke its 1 half c. Oil or extra virgin. Olive oil 1 third cup red wine vinegar 2 tbsp. Sugar, 1 half teas. Salt, 1 half teas. Celery salt, 1 forth teas pepper, 1 half teas. Dry mustard , 1 half teas. Worcestershire sauce, 1 clove garlic minced,shake well refrig.at least 1 half hour you have to try it you'll never go back to yours
RECIPE SUBMITTED BY
I'm a 73 rear old, retired, single, storke survivor male who lives alone in Palm Springs, California. My right side was affected, but after two years of therapy I recovered enough to regain the power to slice and dice and thereby renew my love of cooking. My all time favorte cook books are A Treasury of Great Recipes by Vincent Price and Feasts For All Seasons br Roy Andries De Groot.