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Title Red Wine Vinaigrette 
Preparation time 5 min prep, 30 min wait 
Servings Makes about 10 oz 
Ingredients 1/2 cup red wine vinegar
3/4 teaspoon dried oregano
1/2 teaspoon dry mustard
1 teaspoon salt
1 pinch black pepper
1/8 cup red onion, chopped fine
1 1/2 teaspoons garlic, chopped
1/2 cup olive oil

Method In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic. Blend together while slowly adding the olive oil. Allow to sit at room temperature for 30 minutes before serving.

This is best when made the same day, without refrigeration - but it DOES hold up well on the left overs. Just toss well before serving again! 
Nutritional information  
Credit I started with a Buca di Beppo Copycat Recipe, but it didn't live up to my first reaction of a light yet tangy dressing. A little more vinegar, a little less oil... Now it's MY "house" dressing! 
Posted by Linda 
Posted on Thursday 23 February 2017 - 11:50:53