• 4 T. olive oil
• 2 T. red wine
vinegar
• 1 T. fresh-squeezed
lemon juice
• 1 – 2 cloves
crushed garlic
• 1 T. sugar
• 1 t. salt
• fresh ground
pepper
Interesting variations can be made to this recipe by substituting
another vinegar (balsamic, tarragon, or raspberry) for
the wine vinegar and lemon juice.
Combine in decanter. Shake well. Leave at room temperature
for at least 20 minutes before pouring over salad.
