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READY IN 5 mins

Vinaigrette

Read Reviews (83)

"This is simple to make and delicious, especially if you like garlic." — Karen Castle

Ingredients Edit and Save

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Sugar and Sweeteners

Types of Salt

Types of Cooking Oil

Garlic: Fresh Vs. Powdered

Original recipe makes 1 cup Change Servings

1/2 cup red wine vinegar
1/2 cup vegetable oil
1 clove crushed garlic

2 teaspoons white sugar
2 teaspoons salt

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Directions

In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.

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PREP 5 mins
READY IN 5 mins

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Reviews More Reviews

Most Helpful Positive Review

Jan 25, 2004

Excellent!! My husband and I loved this dressing. The only change I made was to use 1 tsp. of salt instead of 2 which seemed too much. It was great. Will use this again and again.

—REA173

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Most Helpful Critical Review

Sep 07, 2004

YIKES! I don't understand all the 5 stars. This is WAY too tart. Sorry, there are many other salad dressing recipes on this site that are so much better.

—MELLO 57

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103 Ratings

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Jan 03, 2007

Very good. I used olive oil, and only 1/2 tsp. salt, as we don't use much salt. Worked well on both a tomato and onion salad, and a salad with mixed greens, tomato and cuke. Teenage son liked it too!...I'm updating my review to say that I've also made this with sherry vinegar with good results. Also, I have had to cut down on salt so now I leave it out altogether. The vinegar has enough of a kick so it's still good, even without the salt.

—CCHADD

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Jan 28, 2004

2 teaspoons of salt was just way overboard for me--I had to add extra vinegar and oil to set it off. I also added pepper and extra garlic. 1/2 tsp salt would be plenty for the amounts of oil and vinegar. Very tasty after the changes I made. Extra light olive oil suits my taste much better than the vegetable oil.

—Bonnie

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Apr 21, 2010

Simple and delicious - a really easy and great tasting vinaigrette dressing! I used olive oil vs. vegetable oil and cut the salt down to 1/4 tsp. I also added some cracked black pepper. This was great over mixed greens topped with cucumbers, cherry tomatoes, and thin sliced red onion.

—Jillian

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Aug 22, 2004

One word, WOW! There is such a huge difference in this dressing and the store-bought kind. I will also never buy bottled again! This took literally 5 minutes to put together. I used olive oil and added freshly ground black pepper. My new favorite salad is this dressing, romaine mixed with iceburg, dried cranberries, feta cheese, cucumbers, red onion, yellow pepper and pecans or walnuts. I also added a little fresh basil to the salad before mixing. This does separate, so a salad dressing shaker with a tight fitting lid is a must.

—VEDA MAY

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Jun 29, 2003

This was really easy to make - however, it needed a bit more zip, so I added some cracked pepper, which helped. Great on salads, it's super-light.

—SimiAndJon

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Jan 25, 2004

I thought there would be way too much vinegar when I made this, but it turned out quite well. I used olive oil and only 1/2 tsp of salt. It was wonderful on my simple spinach and tomato salad. Thanks!

—SIMMIAS

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Nutrition

Calories
130 kcal
7%

Carbohydrates
2.2 g
< 1%

Cholesterol
0 mg
0%

Fat
13.8 g
21%

Fiber
0 g
< 1%

Protein
0 g
< 1%

Sodium
581 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vinaigrette

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 130
Calories from Fat: 124

% Daily Value *
Total Fat 13.8g 21 %
Saturated Fat 1.8g 9 %
Cholesterol 0mg 0 %
Sodium 581mg 23 %
Potassium 18mg < 1 %
Total Carbohydrates 2.2g < 1 %
Dietary Fiber 0g < 1 %
Protein 0g < 1 %
Sugars 1g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.