Prep 3 mins
Cook 0 mins
This is something I've been working on for my salads, including the two I posted on Zaar. I've decided that instead of dumping some ingredients into a salad in order to flavour them to make a little dressing out of it first, and then toss it with a vegetable salad.
- 1 1⁄2 tablespoons red wine vinegar
- 1⁄2-3⁄4 cup olive oil
- 1⁄3 cup lemon juice
- 1 tablespoon dried parsley
- 2 teaspoons salt
- 1 teaspoon pepper
- Pour each ingredient into a small bowl.
- With a small whisk, whisk the ingredients until well blended and slightly thickened (it's always going to be slightly thickened, so don't worry about getting that desired consistency).
- Add to your favourite vegetable salad, and referigerate until ready to serve (or have right away, if desired).
Since this is so similar to the Greek salad dressing that I make, I decided to try it out on a Greek salad. It was a wonderful variation! I really loved the tartness of this, and the salt and pepper give it a little bite. The name is a bit misleading since there's actually very little red wine vinegar flavor (in comparison to the lemon and pepper).
This is absolutely the worst Red Wine Vinaigrette Dressing I have ever tasted. I tried it due to all the five stars given. Beware! Too much lemon juice, too much salt and too much oil. To think I wasted all that good Olive Oil for this....
Easy peasy! I used one organic lemon, which yielded exactly 1/3 cup juice. For the salt, I used 1 1/2 tsp Eden sea salt, and since my pepper was a fine grind organic black pepper, I opted to use 3/4 tsp instead of the full tsp. The olive oil was organic and first pressed, and the red wine vinegar was also organic; the result was delicious, and absolutely a vinaigrette that will be on our favourite list! It continues to baffle me that folks buy salad dressing when this is an option. Thanks, Studentchef! Made for Veggie Swap 30 - January 2011.