Red Wine Vinaigrette

Can you believe it—another salad! I know, you're shocked. If only losing weight was as easy as posting four salads in a row. :)


This is a delicious vinaigrette, definitely worth whipping up ASAP. I rarely buy bottled dressings because I love the control of making my own; I can know exactly what goes into it. I think this vinaigrette would pair well with tons of salad variations. For a fabulous salad using this dressing, check out it's original posting on my virtual friend Melanie's blog. (I'm so cool. I have virtual friends. :) The salad pictured above is simply some mixed greens, cherry tomatoes, red onion rings, and feta cheese. I loved it.

Red Wine Vinaigrette
2/3 cup red wine vinegar
1 1/2 cups sugar
1/4 cup red onions, finely grated
2 tablespoons Dijon mustard
2 teaspoons salt
ground pepper to taste
2 cups canola oil

Blend all ingredients except oil in a blender. BWhile processing, slowly add the canola oil and blend well. Transfer dressing to a jar. Can be refrigerated for 1-2 weeks. (Melanie found it gets a little thick if it is too cold, so she recommends sticking it in the microwave for 5-10 seconds to help thin it out before using if it has been in the refrigerator for several days).

But like I said, do check out the original post because those ingredients—bacon, pears, parmesan, etc.—make one fabulous salad. Trust me.