Prep Time
10 Mins
Yield
Makes 1 1/2 cups

Drizzle this vinaigrette over salad greens topped with fish or chicken, green peas, and shredded carrots. We doubled the reader's original recipe because this dressing is so flavorful and versatile. If you don't have any extra virgin olive oil on hand, you may use all olive oil. Don't, however, use all extra virgin; the flavor will overpower the other ingredients.

How to Make It

Whisk together all ingredients. Store in an airtight container in the refrigerator up to 2 weeks. Let chilled vinaigrette come to room temperature before serving.

Ratings & Reviews

Salinwa's Review

jlblmberg
June 26, 2013
1 cup of oil?? Is that a typo?

jlblmberg's Review

Salinwa
July 21, 2009
I recently made this dressing and mixed it with a salad consisting of mixed greens, cherry tomatoes, cucumbers, (canned and drained) artichokes and garbanzo beans. The salad and dressing were an outstanding combination. I will definitely be sharing this recipe with others!