This vinaigrette is nice and tangy but not overpowering. Perfect with a simple green salad. Can be refrigerated for up to 2 weeks.

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Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks.

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Nutrition Facts

117 calories; protein 0.1g; carbohydrates 2.5g 1% DV; fat 12.1g 19% DV; cholesterolmg; sodium 195.4mg 8% DV. Full Nutrition

Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2005
I have used this recipe consistantly for a few months with pasta salad. It makes just the right amount for a 1 pound pasta salad. Read More
(36)

Most helpful critical review

Rating: 1 stars
01/13/2012
Way too tangy for me. Read More
(4)
80 Ratings
  • 5 star values: 48
  • 4 star values: 26
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
04/01/2005
I have used this recipe consistantly for a few months with pasta salad. It makes just the right amount for a 1 pound pasta salad. Read More
(36)
Rating: 4 stars
01/22/2010
A bit on the tangy side - I used olive oil vs. veg. oil and 2 packets of sun crystals vs. sugar. To change it up I added a bit of dijon mustard. Overall a nice dressing to serve over mixed greens. Read More
(29)
Rating: 5 stars
12/09/2005
A simple recipe. i usually just do oil and vinegar but the touch of garlic and sugar was a great addition. My husband and son loved it. My son even asked for another salad as a before bed snack. Read More
(26)
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Rating: 5 stars
02/18/2006
Very tasty dressing! I use this dressing w/ a pear & gorgonzola salad from this site. Thanks for sharing! Read More
(13)
Rating: 5 stars
02/11/2009
Followed recipe exactly and it was fantastic! It had just the right amount of kick without being too vinegary OR oily. I put it on some cold spiral pasta that I had cooked the previous day and added some deli meat and cheese and it made the perfect cold pasta salad! Also used it on a green salad and it was just right for that. Thanks for the great and simple recipe. I definitely will use it again and again! Read More
(12)
Rating: 5 stars
04/12/2007
This recipe is the perfect blend of vinegar sugar and garlic. No one ingredient overpowers the other. It is a mild flavorful union of ingredients. Thanks for sharing. Read More
(9)
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Rating: 5 stars
03/19/2013
Love this! My go to salad dressing now. Read More
(6)
Rating: 5 stars
02/08/2010
I also added the dijon mustard for the oil I did use 1/3 cup but made up evenly of extra virgin and extra light olive oil. This dressing was PERFECT for my gorgonzola and candied pecan salad! All of the reviewers that said the dressing was too tangy or had too much vinegar...I really think they used too much on their salads because this dressing is perfect once the dijon mustard is added. TIP: I used a handheld mixer in a glass and this dressing never seperated on me. Read More
(6)
Rating: 4 stars
09/14/2011
Put together a nice spinach salad for lunch today with ingredients I had in the fridge and served this dressing on top of it. This is a nice garlicky vinaigrette which won't make you pucker because of the somewhat mild white wine vinegar. Enjoyed and will make this again. Thanks for sharing another great fresh dressing recipe on AR. Read More
(4)
Rating: 1 stars
01/13/2012
Way too tangy for me. Read More
(4)