Creamy Vinaigrette41 Reviews
“A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service.” - by USA WEEKEND columnist Pam Anderson
Original recipe yields 1 cup
- Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.
Amount Per Serving (8 total)
- 164 cal
- 18 g
- 0.9 g
- < 1%
Based on a 2,000 calorie diet
Reviews (41)Rate This Recipe
"This vinaigrette is easy to make and tasty. I used the lemon juice and not the rice wine. Will make a large quantity and keep in frig...." See more"
"This was very good! I made it for a pasta salad and it was yummy!! I did not have garlic on hand and used some garlic powder instead. Be sure to go slllooooowww when adding the oil and you will hav..." See moree a creamy delicious dressing!!"
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