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    You are in: Home / Recipes / Oil and Vinegar Salad Dressing Recipe
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    Oil and Vinegar Salad Dressing

    Average Rating:

     10 Total Reviews

    Showing 1-10 of 10

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    • on June 28, 2008

      yummm I love tarragon the combination of flavors for this dressing was wonderful, I reduced the amount of salt to 1/2 teaspoon, and used only 1/2 teaspoon fresh ground black pepper, thanks for sharing Nimzie!

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    • on December 26, 2007

      This is so good! I love tarragon, so I knew I was going to love the tarragon in this recipe and I did. The amounts were just right. i used two large garlic cloves for this.

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    • on October 29, 2007

      This is the best salad dressing! We love the tarragon flavor. Perfect for any salad. I also think it would be perfect to marinate chicken in it too. Yummm! I highly rcommend that everyone try this. Thanks for sharing, Nimz.

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    • on December 19, 2006

      What a delicious dressing this is! I love the flavor of tarragon. I made it exactly as directed and was thrilled with the results. This is going to be a dressing I make frequently. Congrats on the football pool!

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    • on August 22, 2006

      Wow! This was great! I love the tarragon flavor. I used 1 tsp garlic powder because I was out of fresh. Definately will be making this again. Thanks!

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    • on August 17, 2006

      Very light easy to make dressing- I found with the Oil/vinegar ratio and the amount of garlic-tarragon in the recipe it separated very quickly - It was shake/pour, shake/pour so I put it in my mini mixer and emulsified the recipe - looks like a creamy dreassing and tastes heavenly. I will enjoy this on a plain spinach boiled egg salad - Thanks nimrod for posting

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    • on March 12, 2006

      Tarragon should appear in the name of this salad dressing, because it is the defining flavor. The vinaigrette was very good on ordinary green salad and I also used it on a tuna salad. I think it would also be a good marinade for chicken or fish or an easy, yummy dressing for a warm vegetable such as asparagus or green beans.

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    • on February 28, 2005

      White vinegar is a bit harsh. I subtitute Rice vinegar to obtain a much lighter taste.

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    • on October 27, 2004

      Only used 1 garlic clove which I smashed and just let sit in the dressing for several hours to flavor it because I don't like to eat raw garlic. Also the recipe doesn't specify fresh or dried tarragon so I only used 1 teaspoon of dried and cut the black pepper back to 1/2 teaspoon. Made for a very good dressing which I served on mixed greens. Thanks for posting, dcmac.

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    • on October 05, 2004

      Very nice! Easy, tasty, great on a mixed field greens salad. Thanks dcmac!

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    Oil and Vinegar Salad Dressing. Recipe by ellie_

    Oil and Vinegar Salad Dressing

    By ellie_
    View All Salad Dressings Recipes

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    Nutritional Facts for Oil and Vinegar Salad Dressing

    Serving Size: 1 (164 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1304.6
     
    Calories from Fat 1300
    99%
    Total Fat 144.5 g
    222%
    Saturated Fat 20.0 g
    100%
    Cholesterol 0.0 mg
    0%
    Sodium 2333.7 mg
    97%
    Total Carbohydrate 6.4 g
    2%
    Dietary Fiber 1.3 g
    5%
    Sugars 0.0 g
    0%
    Protein 1.8 g
    3%

    The following items or measurements are not included:

    tarragon vinegar

    Detailed Nutrition Values About Nutrition Info
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