Prep Time
15 Mins
Yield
Makes about 1/4 cup (for about 10 cups salad, serving 8)

Todd Porter and Diane Cu from Costa Mesa, California, like to use this dressing with red oak leaf, mizuna, and arugula. They often toss in nuts and blue cheese.

How to Make It

Step 1

Whisk vinaigrette ingredients together in a medium bowl until smoothly blended.

Step 2

Make ahead: Up to 1 week, chilled.

Step 3

Note: Nutritional analysis is per 1 1/2-tsp. serving Vinaigrette.

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