1/4 C each olive oil and vegetable oil 2 Tbsp Zinfandel 2 Tbsp red wine vinegar 1 Tbsp minced shallots 1 Tsp sugar 1/4 Tsp salt Dash of black pepper
1. In a jar, combine all ingredients.
2. Shake to mix thoroughly.
3. Use at once or refrigerate up to one week.
4. Shake again before adding to a salad.
This wine-friendly dressing is perfect for a tossed leafy green salad served alongside barbecued foods. It's a great way to weave Zinfandel's flavour profile into the menu both on and off the grill.
Source: Zinfandel Cookbook, Jan Nix, Margaret Smith, 2001
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