Cider Vinaigrette

Début de l'été 2015
food and drink

BY: Tonia Wilson-Vuksanovic

This recipe will make more dressing than is needed for the salad. Keep leftovers in the refrigerator, and use within a couple of months.

2 tsp (10 mL) grainy mustard
2 tsp (10 mL) sugar
¼ tsp (1 mL) salt
¼ cup (60 mL) cider vinegar
½ cup (125 mL) vegetable oil

1 Whisk all ingredients together and store in an airtight jar.

Makes 1 cup (250 mL)