I have another “From the House” recipe for you to try! This is an easy and yummy salad dressing that I started making years ago. When I had my first child and was nursing him, I quickly learned that he was allergic to the milk that I was consuming. So I starting eating very few packaged products and I ate a huge salad just about every day. I would make enough dressing for each salad – then I hit myself in the head and decided to make a larger batch and store in a Mason jar.
I like to serve this on a salad filled with apples, avocados, bell peppers, artichoke hearts; either thinly sliced red or green onions, and if I have some leftover in the refrigerator, sliced grilled chicken.
Making a batch of this dressing is simple – I hope you do so and come back to share your feedback!
Dijon Red Wine Vinaigrette
Makes about 1 ½ cup dressing
½ cup coarse ground Dijon mustard
½ cup red wine vinegar
1 teaspoon pepper
1 teaspoon sugar
½ cup extra virgin olive oil
In a Mason jar or small bowl, combine the mustard, red wine vinegar, pepper, and sugar with a fork or a small whisk. While vigorously stirring the combined ingredients, slowly add the olive oil. If you add it too fast, your dressing will “break” and there isn’t a really good way to recover from that. When you stir quickly and pour slowly, you will achieve the success of nicely combined vinaigrette.
You may either serve immediately or store in a tightly covered bowl or jar in the refrigerator. Before serving, you’ll need to shake or whisk again.
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