Dressing for Salads and Cooked Veggies

I always get compliments on this dressing which I use on salads, everyone just loves it. I've also used it on cooked beets for a side dish and it was also great on freshly cooked green beans with a sprinkle of almonds.
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Ingredients:

  • 1 cup olive oil
  • 1 cup rice vinegar
  • 1 cup sugar
  • optional: add a tsp. or so of sesame oil to give it an Asian taste

Directions:

Not very complicated: just mix well and enjoy. I usually make a double batch and do not refrigerate it. I especially like the extra light olive oil. If you have a problem with the sugar you can substitute and use Splenda, but it won't be the same and you'll have to use your judgment on the amount of Splenda.

By Elaine D. from Chicago, IL

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Food and Recipes Recipes Salad DressingAugust 22, 2012
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