A classic vinaigrette for a classy salad. Red wine vinegar, oil, and Dijon mustard give this dressing a fresh tasting zing that you just can't get with store-bought.
1/2 cup red wine vinegar
1 clove garlic, peeled and smashed
1 1/2 cup corn or vegetable oil
1 teaspoon Dijon mustard
salt and pepper, to taste
Combine the vinegar and garlic in a bowl. Let sit for 20 minutes for the flavors to infuse.
Remove the garlic from the vinegar. Whisk in the oil and mustard until emulsified. Season to taste with salt and pepper.
Serve immediately or store in a covered container in the refrigerator for up to 4 days. Whisk well before serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
April 2, 2009
This dressing is delicious. I didn't have Dijon mustard so I used the only thing I had, which was a spicy brown mustard; it was excellent. Highly recommended.
February 28, 2008
this vinaigrette dressing is so easy and will get raves. it's not as heavy as a balsamic, since you use red wine vinegar. I use 1/4 tsp sea salt and 1/8 tsp ground pepper. And I simply put all the ingredients into the salad dressing jar and shake - easy!