Oil and Vinegar Dressing Recipe

5 1 2
Oil and Vinegar Dressing Recipe
Oil and Vinegar Dressing Recipe photo by Taste of Home
Publisher Photo

Oil and Vinegar Dressing Recipe

Read Reviews
5 1 2
Publisher Photo
The goodness of crisp salad ingredients comes through when topped with this simple homemade dressing. It tastes so fresh. Mom made it for our family when I was growing up, and now I serve it to my grandchildren. -Barbara Hyatt, Folsom, California
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 1 cup sugar
  • 1 tablespoon ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 cup hot water
  • 1/4 cup vinegar
  • 2 garlic cloves, halved
  • 1/4 cup vegetable oil
  • Mixed salad greens and shredded red cabbage

Directions

In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients. Add water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing. Drizzle over salad greens and red cabbage. Yield: 2 cups.
Originally published as Oil and Vinegar Dressing in Taste of Home October/November 1998, p35

Nutritional Facts

2 tablespoons: 82 calories, 4g fat (0 saturated fat), 0 cholesterol, 0 sodium, 13g carbohydrate (12g sugars, 0 fiber), 0 protein.

  • 1 cup sugar
  • 1 tablespoon ground mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/2 cup hot water
  • 1/4 cup vinegar
  • 2 garlic cloves, halved
  • 1/4 cup vegetable oil
  • Mixed salad greens and shredded red cabbage
  1. In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients. Add water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing. Drizzle over salad greens and red cabbage. Yield: 2 cups.
Originally published as Oil and Vinegar Dressing in Taste of Home October/November 1998, p35

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Heiress User ID: 6233608 63507
Reviewed Apr. 2, 2012

"Being the chef I am, I deleted the sugar to make it more healthy, substituted flaxseed oil for canola oil, fresh lemon and lime juice for vinegar, ground garlic for the cloves, and a teaspoon of red peppers. Magnifique!!!"

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