Garlic vinaigrette dressing
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Oil |
| ⅓ | cup | Vinegar |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Dry mustard |
| 2 | Cloves garlic | |
| 1 | dash | Garlic salt |
| 1 | dash | Onion salt |
| 1 | dash | Celery salt |
Directions
Peel garlic; cut in half and put in salad dressing bottle. Add dry ingredients, then oil and vinegar. Shake well and keep at room temperature, not in refrigerator. Shake well again before using. Refrigerate leftovers but serve at room temp.
I would love to keep using this recipe, but can't think of anything to substitute for the oil to make it lower-fat. Any suggestions? Posted to Digest eat-lf.v096.n235 From: BunnyMama@...
Date: Mon, 2 Dec 1996 14:47:38 -0500