Created by: QueenBea
Created on July 10, 2013
Categories: North American, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, No-Cook, Quick Meals, Baby Shower, Birthday, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, Picnic, Potluck, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Hand Mix/Whisk, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Kid's Lunches, Oil, Herbs, Salad Dressing, Spring (more)
"A fresh tasting vinaigrette I make using my strawberry vinegar recipe #recipe10052"
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Prep Time: 10mPT10M
Cook Time: 0mPT0M
I omitted the seeds and used mustard seeds instead. Delicious dressing! I used it to top a salad I made with goat cheese, greens, strawberries and almonds. So good!.
- 1/2 cup oil (corn oil)
- 1/2 cup oil (extra virgin olive oil)
- 1/2 cup vinegar (strawberry vinegar)
- 2 cloves garlic, pressed
- 1 teaspoon fennel seeds
- 1 teaspoon corn syrup (white, do not omit)
- Pinch pepper
- Pinch salt
What You Will Need
- Salad dressing bottle or mason jar.
Crush the fennel seeds with a mortar and pestle.
Toss all the ingredients together in a mason jar or dressing bottle; cover and shake vigorously.
Allow to sit at least a day before using.
Shake before every use, keeps for a good while.
- Serving Size: 1 (14.5 g)
- Calories 82.8
- Total Fat - 9.2 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 6.9 mg
- Total Carbohydrate - 0.1 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 0 g
- Calcium - 1.9 mg
- Iron - 0.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg