1\/2 tsp. salt
\n1\/2 C. red wine vinegar
\n1\/4 tsp. freshly ground
\nblack pepper
\n1 T. sugar
\n2 garlic cloves, minced
\n2 tsp. worcestershire sauce
\n1 T. dijon mustard
\n1 T. fresh lemon juice
\n1 C. water<\/p>\n
Combine the salt and vinegar and stir until the salt is completely dissolved. Add all the remaining ingredients, except the water, and mix well. Add the water and mix well. Refrigerate in a tightly covered container.<\/p>\n
italian dressing<\/b>
\nAdd 1 T. each of fresh oregano, basil, and tarragon, finely chopped, or 1 tsp. of each of the same herbs, dried, crushing them first in a mortar and pestle.<\/p>\n
asian dressing<\/b>
\nAdd 1 tsp. curry powder and 1\/8 tsp. ground ginger.<\/p>\n
mexican dressing<\/b>
\nAdd 1\/2 tsp. ground cumin.<\/p>\n
tarragon dressing<\/b>
\nAdd 3 T. fresh tarragon, finely chopped, or 1 tsp. dried, crushed in a mortar and pestle before using.<\/p>\n
Yield: 2 C.
\nServing Size: 2 T.<\/p>\n
Calories:5
\nFat: 0<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 tsp. salt 1\/2 C. red wine vinegar 1\/4 tsp. freshly ground black pepper 1 T. sugar 2 garlic cloves, minced 2 tsp. worcestershire sauce 1 T. dijon mustard 1 T. fresh lemon juice 1 C. water Combine the salt and vinegar and stir until the salt is completely dissolved. Add all the remaining ingredients, except the water, and mix well. Add the water and mix well. Refrigerate in a tightly covered container. italian dressing Add 1 T. each of…<\/p>\n