“This sauce is easy to make and is very versatile. Use it on salads, grilled meats, grilled fish hot or cold, vegetables hot or cold, pasta and warm pasta salads.” - by Jenny
Ingredients
Adjust Servings
Original recipe yields 2 1/2 cups
Directions
- Pour vinegar and wine into a glass bowl. Whisk in salt, sugar, and pepper until the sugar has dissolved. Slowly pour the olive oil into the bowl while whisking rapidly to blend together. Stir in garlic, thyme, marjoram, basil, and tarragon; fold in shallots and tomatoes. Store in the refrigerator until serving.
Nutrition
Amount Per Serving (8 total)
- Calories
- 265 cal
- 13%
- Fat
- 27.1 g
- 42%
- Carbs
- 5.5 g
- 2%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"Didn't have marjoram, didn't have tarragon (don't care for either anyway), but that didn't detract from this at all. I liked this alot; Hubs thought just ok. I did include the wine (a Cabernet) and u..." See moresed this vinaigrette to dress a simple salad of Romaine lettuce and fresh garlic croutons."
Tanya
"This is a great recipe for salad dressing. I put it in the food processor to blend the flavors and I used dried herbs instead of fresh but it still turned out really good. My husband is extrememly p..." See moreicky about salad dressings and he actually liked it a lot! Thanks for sharing this."
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