White Wine Vinaigrette

    5 mins

    This vinaigrette is nice and tangy but not overpowering. Perfect with a simple green salad. Can be refrigerated for up to 2 weeks.

    62 people made this

    Serves: 6 

    • 80 ml vegetable oil
    • 80 ml white wine vinegar
    • 2 cloves garlic, minced
    • 1 tablespoon white sugar
    • 1/2 teaspoon salt
    • 1 pinch ground black pepper

    Prep:5min  ›  Ready in:5min 

    1. Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks.

    Recently viewed

    Reviews and ratings
    Global ratings:

    Reviews in English (59)


    I have used this recipe consistantly for a few months with pasta salad. It makes just the right amount for a 1 pound pasta salad.  -  01 Apr 2005  (Review from Allrecipes US | Canada)


    A bit on the tangy side - I used olive oil vs. veg. oil and 2 packets of sun crystals vs. sugar. To change it up I added a bit of dijon mustard. Overall a nice dressing to serve over mixed greens.  -  21 Jan 2010  (Review from Allrecipes US | Canada)


    A simple recipe. i usually just do oil and vinegar but the touch of garlic and sugar was a great addition. My husband and son loved it. My son even asked for another salad as a before bed snack.  -  09 Dec 2005  (Review from Allrecipes US | Canada)