Pink Velvet Dressing
2 tablespoons Dijon mustard
3 tablespoons red wine vinegar
1 1/4 cups olive oil
1 egg white
1/4 cup chopped parsley
1 tablespoon fresh lemon juice
2 tablespoons dry red wine
Salt and freshly-ground pepper, to taste
Combine mustard and vinegar in a blender. Turn on blender at low speed and gradually ad 1/4 cup of the oil.
Add egg white and continue mixing.
Gradually add remaining oil while blending.
Remove from blender and add parsley, lemon juice, red wine and seasonings.
Dressings for Vegetable Salads Recipes