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Vinaigrette Dressing

From Lynne Wilson

Use this dressing on such salad greens as Ruby, Salad Bowl, or Boston lettuce.


2 Tbsp. wine vinegar
½ tsp. Dijon mustard
¼ tsp. Garlic powder (or ½ tsp. minced garlic)
¼ tsp. sugar
½ tsp. salt
⅛ tsp. pepper
1 Tbsp. chopped fresh tarragon (½ tsp. dried)
½ cup salad oil (or combination salad & olive oil)

For a different flavor add:

½ tsp. sugar
¼ cup tomato juice.


Place the vinegar, mustard, garlic, sugar, salt, pepper, and tarragon in a small mixing bowl. Mix thoroughly with a wire whisk or fork, slowly adding the oil, until well blended. Toss with the salad greens just before serving, using just enough to coat the greens.

For variety, increase the amount of sugar to ½ tsp. and stir in ¼ cup tomato juice.

The tarragon is optional. You may eliminate the tarragon or substitute another herb. If you plan to use the vinaigrette for Spinach Salad, do not include the tarragon or other strong-flavored herb, as they over power the spinach flavor.