87 Reviews 5 Pics
  • Prep

    5 m
  • Ready In

    5 m
Karen Castle
Recipe by  Karen Castle

“This is simple to make and delicious, especially if you like garlic.”

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Adjust Servings

Original recipe yields 1 cup



  1. In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.

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Reviews (87)

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Excellent!! My husband and I loved this dressing. The only change I made was to use 1 tsp. of salt instead of 2 which seemed too much. It was great. Will use this again and again.



Very good. I used olive oil, and only 1/2 tsp. salt, as we don't use much salt. Worked well on both a tomato and onion salad, and a salad with mixed greens, tomato and cuke. Teenage son liked it too!...I'm updating my review to say that I've also made this with sherry vinegar with good results. Also, I have had to cut down on salt so now I leave it out altogether. The vinegar has enough of a kick so it's still good, even without the salt.



2 teaspoons of salt was just way overboard for me--I had to add extra vinegar and oil to set it off. I also added pepper and extra garlic. 1/2 tsp salt would be plenty for the amounts of oil and vinegar. Very tasty after the changes I made. Extra light olive oil suits my taste much better than the vegetable oil.

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Amount Per Serving (8 total)

  • Calories
  • 130 cal
  • 7%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 2.2 g
  • < 1%
  • Protein
  • 0 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 581 mg
  • 23%

Based on a 2,000 calorie diet



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Raspberry Vinaigrette Dressing


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