GARLICKY MUSTARD VINAIGRETTE
This is a good basic, tangy salad dressing that you can adjust to your own taste. Red wine vinegar will make it mellow, for example, while balsamic will make it a bit sweet. Add different herbs, if you like. It makes plenty: enough for the Classic(ish) Three-Bean Salad and then a couple of large green salads too.
Garlic press (if you have one)
Sharp knife (adult needed)
Jar with a tight-fitting lid
1. Put the ingredients in the jar, screw on the lid tightly, and shake until blended.
2. Use right away or cover and refrigerate up to 2 weeks.
Posted by: Rhonda Allison-Gray <firstname.lastname@example.org>
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