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Sherry Vinaigrette

Use this vinaigrette in Pam Anderson's Grain and Legume Salad recipe from "Cook Without a Book: Meatless Meals."

  • yield: Makes about 3/4 cup


  • 3 tablespoons sherry vinegar
  • 3 tablespoon Dijon mustard
  • 2 tablespoons drained capers
  • 1 medium garlic clove, minced
  • Coarse salt and freshly ground black pepper
  • 9 tablespoons extra-virgin olive oil


  1. Step 1

    In a small bowl or glass measuring cup, whisk together garlic, vinegar, mustard, and capers; season with salt and pepper. Slowly whisk in oil until emulsified.

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