This pleasantly tangy homemade vinaigrette dressing takes just minutes to make. I toss it with fresh greens and colorful red onion slices. -Brad Moritz, Limerick, Pennsylvania
- 3/4 cup vegetable oil
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
- Mixed salad greens and sliced red onion
- In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, garlic, salt and pepper; shake well. In a salad bowl, combine greens and onion. Drizzle with dressing; toss to coat. Yield: 1 cup.
Originally published as Vinaigrette for Mixed Greens in Taste of Home December/January 2002, p31
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