5 Reviews of Garlic Vinaigrette

From: Studentchef

On Apr 27, 2008

This was such a good vinaigrette. I loved the garlic in this one, and I do know the difference between fresh garlic and garlic powder in such vinaigrette's. I enjoyed it over my salad. Since you don't specify what kind of wine vinegar to use, I used red wine vinegar.

From: Sunshine Forever

On Sep 21, 2008

I chose this recipe for PAC Fall 2008. This vinaigrette was delicious. I used red wine vinegar and 5 garlic cloves (we love garlic). Served on a salad of mixed lettuce, tomatoes, cucumber and red onion. It was a nice compliment to the meatballs and red gravy (also Trinket's recipe). Thanks for posting.

From: NELady

On Mar 7, 2009

I love to try new vinaigrettes - and this one was SUPER! I did add a little more vinegar (I used Red Wine) as I love vinegar and always add more than any recipe calls for. I used 3 big cloves of garlic, too. YUMMERS! Made for I Recommend Tag Game.

From: appleydapply

On Mar 11, 2009

I knew since this was from a Louisiana Junior League cookbook I would love it - those ladies can cook! This was very simple and quick to whip up in my mini food processor (I halved the recipe). I usually stir up homemade vinaigrette, and have never tried processing it. It emulsified the oil & vinegar, and gave it a consistency more like a store-bought dressing. What a neat trick. Next time I'll mix up a full batch. The kids loved it, too; we served on a romaine salad with tomatoes and a sprinkle of freshly grated parmesan.

From: White Rose Child

On Apr 23, 2009

I decided to try something new, when I'd run out of ingredients for my favorite vinaigrette- and this did not disappoint! Like the others, I put in extra garlic! I also halved the oil (used water for other half) and the salt. So simple, yet so delicious! It's great because I was able to use half flaxseed oil (with canola), which is so healthy and you can't taste its mustiness here. Made a lovely mild dressing for our roasted vegetables. Thanks for a keeper!