About this recipe:This vinaigrette is nice and tangy but not overpowering. Perfect with a simple green salad. Can be refrigerated for up to 2 weeks.
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
Directions Prep:5min › Ready in:5min
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.