Total TimePrep/Total Time: 10 min.
- 1/3 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1 teaspoon grated lemon peel
- 1/4 teaspoon lemon-pepper seasoning
- In a small bowl, whisk all ingredients until blended. Store in the refrigerator.
Nutrition Facts2 tablespoons: 195 calories, 21g fat (3g saturated fat), 7mg cholesterol, 129mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.
Apr 21, 2010
I really liked this in sandwiches or as the base in wraps, but it was a bigger hit when I used it as a dressing on boiled little red potatoes that had been halved. After cooling it made for a tangy, delicious potato salad. Next time I'll add the extras like celery and maybe some chopped eggs.
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