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."
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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
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