Wednesday, October 24, 2007

Salad Dressing Challenge: Red Wine Vinaigrette

Red Wine Vinaigrette
3/4 cup Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
1 tablespoon Dijon mustard
2 teaspoons light brown sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions: In blender, add all ingredients except the olive oil. With blender on, add oil in a slow, steady stream. Serve with favorite salad greens. Makes about 1 1/4 cups. Refrigerate any leftover dressing.

Recipe Review: This was a little too mustard-y for me. I choose this recipe because I thought the sugar would balance out the acidity. But I think I want something a little sweeter. I might try it again with only a teaspoon of mustard and a tablespoon of brown sugar.

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