This wine-friendly dressing is perfect for a tossed leafy green salad served alongside barbecued foods. It's a great way to weave Zinfandel's flavour profile into the menu both on and off the grill.
Ingredients
1/4 C each olive oil and vegetable oil
2 Tbsp Zinfandel
2 Tbsp red wine vinegar
1 Tbsp minced shallots
1 Tsp sugar
1/4 Tsp salt
Dash of black pepper
Method:
In a jar, combine all ingredients; shake to mix thoroughly. Use at once or refrigerate up to one week. Shake again before adding to a salad.
Yields 3/4 cup dressing.
Source: Zinfandel Cookbook, Jan Nix, Margaret Smith, 2001
- News Canada
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