Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5

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.

Todd Porter and Diane Cu
This Story Originally Appeared On sunset.com

Gallery

Recipe Summary

prep:
15 mins
total:
15 mins
Yield:
Makes about 1/4 cup (for about 10 cups salad, serving 8)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • Make ahead: Up to 1 week, chilled.

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

Nutrition Facts

44 calories; calories from fat 69%; protein 0.4g; fat 3.4g; saturated fat 0.5g; carbohydrates 4.3g; fiber 1.7g; sodium 94mg; cholesterol 0.2mg.
Advertisement
Advertisement