Red zinfandel dressing
Updated On: Oct 03 2012 10:40:35 AM CDT
Makes ½ cup
This dressing brings a warm potato salad to life but also turns a juicy sliced tomato on lettuce into a work of art. Make it in advance for your holiday weekend entertaining.
¼ cup mayonnaise
2 tablespoons Red Zinfandel, Shiraz, or other full-bodied, ripe-jammy red wine
1 tablespoon red wine vinegar
2 cloves garlic, minced
½ teaspoon freshly ground pepper, or to taste
¼ teaspoon salt, or to taste
Whisk together all the ingredients in a small bowl. Taste and adjust the seasoning. Refrigerate in a covered container for up to 3 days.
Distributed by Internet Broadcasting. This material may not be published, broadcast, rewritten or redistributed.
Holts Summit man found not guilty in grandmother's murder due to insanity
Sources: Grand jury to meet again on Monday
Police investigate shots fired at Club Vogue
Trooper: 'I feel like I drowned that kid'
Missouri Resilience Coalition provides support to Ferguson area residents
Fulton man arrested following armed home invasion in Auxvasse
Two arrested in prostitution sting
Ferguson, a city divided
Web Extra: Mizzou celebrates win over Vols