Red zinfandel dressing
Updated On: Oct 03 2012 11:40:35 AM EDT
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 This material may not be published, broadcast, rewritten or redistributed.
BlackBerry to pay iPhone users to switch phones
Protests, rallies against Ferguson outcome continue across nation
Ferguson Officer Wilson speaks in first interview as protests continue
South Fla. call center exposed by Local 10 now closed
2 arrested during Miami protest of Ferguson grand jury decision