Recipe by USA WEEKEND columnist Pam Anderson
"A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
rice wine vinegar or lemon juice
Dijon mustard or mayonnaise
large garlic clove, minced
Salt and freshly ground black pepper
This vinaigrette is easy to make and tasty. I used the lemon juice and not the rice wine. Will make a large quantity and keep in frig.
I made the mistake of putting this on my salad immediately after it was done. WRONG!!! After a few hours, I went to re-try my creation and it had thickened. My only suggestion next time would be to use less olive oil.
This was very good! I made it for a pasta salad and it was yummy!! I did not have garlic on hand and used some garlic powder instead. Be sure to go slllooooowww when adding the oil and you will have a creamy delicious dressing!!
I am new to making my own dressing and was hesitant about this one since the ingredients sounded so basic but I was greatly surprised about how well it tasted. I used Lemon Juice and Mayo and it was great on a green salad with tomato, cuc, and Feta. Next time I will try and add some fresh or dry herbs to it. Note: Can not keep long in fridge b/c the dressing separates and turns clumpy beyond saving. Mine went bad in a week.
This is an easy and quick dressing recipe. It has a heavy dijon mustard taste that I did find slightly over powering. I added a little sugar as well as the vinaigrette is very tangy. I also added a little dried tarragon. I served the dressing over a green salad with tomatoes and feta cheese. It was a nice compliment.
This was easy and delicious - I used rice wine vinegar and Hellman's lite mayo with minced garlic from the jar. I used slightly less than 2/3 c. of light olive oil. I put everything into a jar with a tight fitting lid and shook it without a problem. It blended perfectly. It was nice and creamy and went great over romaine lettuce with thin slice cucumber, cherry tomatoes and thin sliced red onion.
I made this with the rice vinegar and mustard and thought it was great on the pasta salad I made with grilled veggies! It's very light and tasty.
Delicious! I used fresh lemon juice. When I need lemon zest I juice the lemons and freeze the juice so I had it on hand. I served steamed salmon on a bed of greens and drizzled this dressing all over it. My husband ate every last bit! Thanks! A+++
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 162
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
A simple salad dressing seasoned with Dijon, orange zest, and cumin.
This tangy dressing uses white balsamic vinegar for a smoother taste.
Raspberry wine vinegar and Dijon mustard make an irresistible salad dressing.