Interesting variations can be made to this recipe by substituting
another vinegar (balsamic, tarragon, or raspberry) for
the wine vinegar and lemon juice.
4 T. olive oil
2 T. red wine vinegar
1 T. fresh-squeezed lemon juice
1 – 2 cloves crushed garlic
1 T. sugar
1 t. salt
fresh ground pepper
Combine in decanter. Shake well. Leave at room temperature
for at least 20 minutes before pouring over salad.
another vinegar (balsamic, tarragon, or raspberry) for
the wine vinegar and lemon juice.
4 T. olive oil
2 T. red wine vinegar
1 T. fresh-squeezed lemon juice
1 – 2 cloves crushed garlic
1 T. sugar
1 t. salt
fresh ground pepper
Combine in decanter. Shake well. Leave at room temperature
for at least 20 minutes before pouring over salad.
