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 This material may not be published, broadcast, rewritten or redistributed.
Hunter recovering after falling from tree
11 years later, family remembers Angie Yarnell
Man arrested after allegedly sexually assaulting son, daughter
Two injured after falling from 18 feet in Stephens Lake Park
Three Columbia homes searched, four people arrested
One taken to hospital after crash on Providence Road
Week 1 district high school football scores
Deadly shooting shatters quiet at Washington school
District football highlights: October 24