I used this dressing as a variation of Emily's Famous Roasted Vegetable Salad, also on this site. The only change to the dressing that I made was to use red wine vinegar because I didn't have white. I crushed the garlic into the dressing after roasting whole cloves with the vegetables. The salad recipe called for the squash and eggplant to be sliced and I chopped them instead. I also cooked the veggies for a total of 20 minutes. Using the recommended time would have over-cooked them. My hubby-to-be had his first bite and thinks I created perfection...can't claim the recipe as my own, though.
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I used this dressing as a variation of Emily's Famous Roasted Vegetable Salad, also on this...