Oil/Vinegar Dressing

Preparation info

  • Difficulty

    Easy

  • Makes

    1 cup

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Method

Shake together in a covered jar or bottle ¾ c. salad oil (the French use olive oil), ¼ c. red wine vinegar, ¼ tsp. salt, ¼ tsp. dry mustard and tsp. black pepper (freshly ground in pepper mill is traditional kind).