Yield: Yields about 1-1/2 cups.
You can use walnut oil for some of the peanut oil.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Great dressing for the butternut squash salad... I just mix the vinaigrette without the oil. I find drizzling the oil on the salad then toss lightly than add vinaigrette this saves on using all that oil. I also used a mild fruity extra virgin olive oil.
This is my family's all time favourite salad dressing - on any salad. My husband pesters me to make it! I use olive oil instead of the peanut oil.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?