SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Garlic Vinaigrette

Makes: 1 servings
Serving size: 2/3cup Yield: 2/3 cup
Prep 10 mins
Garlic Vinaigrette
  • 1/3  cup  salad or olive oil
  • 1/3  cup  white wine vinegar or vinegar
  • 1  tablespoon  snipped parsley
  • 3 4  garlic, minced
  • 1  teaspoon  sugar
  • 1  teaspoon  Dijon-style mustard or 1/4 teaspoon dry mustard

1. Combine all ingredients and mix well. Makes 2/3 cup.

From the Test Kitchen
  • To marinate with the dressing, place the meat, poultry, or fish in a plastic bag set in a deep bowl. Pour about 1/3 cup dressing into the bag. Close bag; turn to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 3 hours, turning bag occasionally. Drain, reserving dressing. If desired, brush the reserved dressing on the meat, poultry, or fish during cooking.
Nutrition Facts (Garlic Vinaigrette)
  • Servings Per Recipe 1,
  • cal. (kcal) 65,
  • Fat, total (g) 7,
  • sat. fat (g) 1,
  • carb. (g) 1,
  • sodium (mg) 17,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe