Recipes > Salad DressingApril 18, 2006

Garden Vinaigrette

Ingredients
  • 1 cup walnuts
  • 1 1/2 cup walnut or canola oil
  • 1 cup extra-virgin olive oil
  • 3/4 cup balsamic vinegar
  • 2 Tbsp. Dijon-style mustard
  • 2 tsp. coarse-ground pepper
  • 2 tsp. salt
  • 2 lb. asparagus, cooked tender-crisp
  • 1 lb. green beans, cooked tender-crisp
  • 2 lb. tiny red potatoes, boiled
  • 6 bell peppers (use red, yellow and green), cut into strips
  • Rosemary sprigs

Directions

Spread walnuts on cookie sheet and toast in 325 degrees F oven 5-8 minutes. Chop walnuts coarsely. In medium bowl blend walnut and oils, vinegar, honey, mustard, pepper and salt. Stir in walnuts. Pour dressing over vegetables and marinate 8-24 hours. To serve, arrange on large platter and garnish with rosemary.

By Robin from Washington, IA

Feedback

No feedback yet. Click here to post feedback.

Related

Post Feedback

Your thoughts are welcomed and appreciated. Be the first to post feedback!

Feedback:

Image Upload:

Add an image to your post! Click the "Browse" button above and select an image from your hard drive. Please only select gifs or jpegs. If you have any problems, please contact us.

  

facebook like arrowLike ThriftyFun on Facebook

Browse Topics

Over 80,000 tips, recipes, questions & crafts.

Popular Now

Christmas Weddings for Less
Beauty Budget and Finance
Cleaning Craft Projects
Craft Tips Food Tips
Garage Sales Gardening
Gifts Green Living
Home Improvement Organizing
Parenting Parties
Pest Control Pets
Recipes Repair

Ask a Question

Submit a question to the TF community.

Subscribe to ThriftyFun Newsletters!

Email: