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Salad Vinaigrette

You may wish to add a sprig or two of fresh herbs as available. Occasionally substituting freshly-squeezed lemon juice for the vinegar makes a pleasant dressing, especially in the summer.


  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1 large peeled and smashed garlic clove
  • Freshly ground pepper


  1. Put all ingredients into a jar with tight fitting lid. Shake well and let steep at least an hour before use.
  2. This will keep in refrigerator for a week.
  3. Bring to room temperature before using.

Yields approximately 2/3 cup.

Posted by JBic01 at Recipe Goldmine 6/26/02 4:52:26 am.