White Wine Vinaigrette Recipe - Allrecipes.com
White Wine Vinaigrette Recipe
  • READY IN 5 mins

White Wine Vinaigrette

Recipe by  

"This vinaigrette is nice and tangy but not overpowering. Perfect with a simple green salad. Can be refrigerated for up to 2 weeks."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • READY IN

    5 mins

Directions

  1. Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks.
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Reviews More Reviews

Most Helpful Positive Review
Apr 01, 2005

I have used this recipe consistantly for a few months with pasta salad. It makes just the right amount for a 1 pound pasta salad.

 
Most Helpful Critical Review
Jan 13, 2012

Way too tangy for me.

 
Jan 22, 2010

A bit on the tangy side - I used olive oil vs. veg. oil and 2 packets of sun crystals vs. sugar. To change it up I added a bit of dijon mustard. Overall a nice dressing to serve over mixed greens.

 
Dec 09, 2005

A simple recipe. i usually just do oil and vinegar but the touch of garlic and sugar was a great addition. My husband and son loved it. My son even asked for another salad as a before bed snack.

 
Feb 18, 2006

Very tasty dressing! I use this dressing w/ a pear & gorgonzola salad from this site. Thanks for sharing!

 
Feb 11, 2009

Followed recipe exactly and it was fantastic! It had just the right amount of kick without being too vinegary OR oily. I put it on some cold spiral pasta that I had cooked the previous day and added some deli meat and cheese and it made the perfect cold pasta salad! Also used it on a green salad and it was just right for that. Thanks for the great and simple recipe. I definitely will use it again and again!

 
Apr 12, 2007

This recipe is the perfect blend of vinegar, sugar and garlic. No one ingredient overpowers the other. It is a mild, flavorful union of ingredients. Thanks for sharing.

 
Feb 08, 2010

I also added the dijon mustard, for the oil I did use 1/3 cup but made up evenly of extra virgin and extra light olive oil. This dressing was PERFECT for my gorgonzola and candied pecan salad! All of the reviewers that said the dressing was too tangy or had too much vinegar. . .I really think they used too much on their salads because this dressing is perfect once the dijon mustard is added. TIP: I used a handheld mixer in a glass and this dressing never seperated on me.

 

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Nutrition

  • Calories
  • 117 kcal
  • 6%
  • Carbohydrates
  • 2.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 195 mg
  • 8%

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

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