Prep 5 mins
Cook 0 mins
This dressing is great on baby spinach with toasted walnuts, blue cheese, and thin slices of red onion. You can substitute olive oil for the vegetable oil if you prefer.
- 1⁄2 cup vegetable oil
- 1⁄2 cup raspberry vinegar
- 1⁄2 cup white sugar
- 2 teaspoons Dijon mustard
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon ground black pepper
- In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper.
- Shake well.
I've made this vinaigrette several times, but modifying the ingredients to my liking. I found 1-2 tablespoons of vegetable oil was more than enough. The 1st time I made this, I used 2 tablespoons, and the 2nd time I just used 1 tablespoon, which I thought was more than enough oil. I also used 2/3 cup (10 tablespoons) of raspberry vinegar, plus the 1/2 cup of sugar, 2 tsp of Dijon mustard, and 1/4 tsp each of the black pepper and dried oregano. With the adjustments to the ingredients I used, I found this made exactly 1 cup. This is a good home-made vinaigrette dressing, providing you don't add too much veg.oil, and too much dried oregano, as too much oregano can over power the taste of the dressing. With the modifications I made to the dressing, I found this to be a 5-star recipe. I made this dressing to serve with Marg (Cayman Designs) salad... Cranberry Pecan Salad With Feta Cheese. Just be sure to go easy when adding the dressing, as I found a little of this goes a long way, plus it's quite tart & tangy.