My Vinaigrette
Recipe: #18197
March 22, 2015
Categories: 5-Minute Prep, Gluten-Free Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Vegetarian, Spices, Oil, Salad Dressing, more
"I prefer a bit of extra tang, especially for green salads, so I created this version with a higher-than-usual vinegar-to-oil ratio. One time that I made this for salad for a dinner party, one of the guests came out to the kitchen and chugged the leftover dressing."
Original is 8-12 servings
Ingredients
Nutritional
- Serving Size: 1 (29.4 g)
- Calories 164.2
- Total Fat - 18.1 g
- Saturated Fat - 2.5 g
- Cholesterol - 0 mg
- Sodium - 147.9 mg
- Total Carbohydrate - 0.6 g
- Dietary Fiber - 0.1 g
- Sugars - 0.3 g
- Protein - 0.1 g
- Calcium - 2.3 mg
- Iron - 0.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine oil, vinegar, salt, sugar, paprika and mustard powder and whisk together *or shake well in a jar).
Step 2
If desired, split garlic clove in half and drop into the jar or cruet holding the dressing.
Tips
No special items needed.
3 Reviews
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