Red zinfandel dressing
Makes ½ cup
This dressing brings a warm potato salad to life but also turns a juicy sliced tomato on lettuce into a work of art. Make it in advance for your holiday weekend entertaining.
¼ cup mayonnaise
2 tablespoons Red Zinfandel, Shiraz, or other full-bodied, ripe-jammy red wine
1 tablespoon red wine vinegar
2 cloves garlic, minced
½ teaspoon freshly ground pepper, or to taste
¼ teaspoon salt, or to taste
Whisk together all the ingredients in a small bowl. Taste and adjust the seasoning. Refrigerate in a covered container for up to 3 days.
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