Yield: 1 servings
|3 tablespoons||Extra virgin olive oil|
|2 tablespoons||Raspberry vinegar|
|1 teaspoon||Dijon-style mustard; up to 1-1/2|
|1 dash||Salt and pepper|
|1 tablespoon||Chopped shallots; (optional)|
Place ingredients in a small bowl and whisk together until well blended.
A tangy vinaigrette is the classic dressing for saladt in France. Any mix of greens or finely sliced or shredded raw vegetables qualifies as a salad You can even serve this dressing hot over boiled potatoes and chopped shallots for a French-style potato salad MC_Busted by Karen C. Greenlee
By "Karen C. Greenlee" <greenlee@...> on Apr 16, 1999.
Recipe by: Veggie Life, May, 1999 Converted by MM_Buster v2.0l.