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Source: The Working Family's Cookbook

Mustardy Red Wine Vinaigrette
A classic dressing, use this on tossed green salads and sliced tomatoes and onions.
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Serves: 2/3 cup
Prep Time: 5 minutes
Cook Time:
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2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
Pinch of salt and pepper
1/2 cup olive oil

In a small bowl, whisk together the mustard and vinegar and season with salt and pepper to taste. Gradually whisk in the oil. The vinaigrette should be thick and emulsified.


Substitute lemon juice for the vinegar or use 1 tablespoon of vinegar and 1 tablespoon of lemon juice.

Whisk 1 small clove of garlic, finely chopped, into the vinegar mixture, then add the oil.

Add 1 tablespoon of finely chopped fresh herbs such as basil, parsley, chives, tarragon or mint.

Add 1 teaspoon of finely chopped scallion.

Add 1 teaspoon of chopped capers.

Add 1 peeled, seeded, and chopped plum tomato.

Substitute white wine vinegar for the red wine vinegar.

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