Vinaigrette Dressing
By: Emily Smith
2 Cups Canola Oil
1/3 Cup Red Wine Vinegar
1 Small Purple Onion -- about the size of a tennis ball
1/2 Cup Sugar
2 Tablespoons Dijon Mustard
2 Tablespoons Salt
Fresh Pepper to taste
Puree in blender until smooth
1/3 Cup Red Wine Vinegar
1 Small Purple Onion -- about the size of a tennis ball
1/2 Cup Sugar
2 Tablespoons Dijon Mustard
2 Tablespoons Salt
Fresh Pepper to taste
Puree in blender until smooth
So good on salad with romaine lettuce, homemade croutons, bacon, purple onions, mushrooms, avocado etc....
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