Divine vinaigrette salad dressing

I found this vinaigrette recipe in the Cook's Illustrated American Classics magazine (2008), listed under a Cobb Salad recipe. My original thought was to make the Cobb Salad but I got lazy and threw together my own version of a Cobb Salad (basically every vegetable I had in my fridge along with some leftover fajita chicken meat, cheese, croutons, cilantro, AND this dressing). I guess I really didn't make a Cobb Salad but more of a Fajita Salad.

I'm not sure what it was about this salad and salad dressing, but it was DIVINE. The dressing paired perfectly with the salad ingredients. The children loved it, the adults loved it, and in my book that makes this dressing a total winner (and the salad, too).

I will be making this dressing over and over and over.  So will you!

Vinaigrette

(Cook's Illustrated American Classics Magazine, 2008)

Ingredients:

• 1 teaspoon Dijon mustard
• 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
• 1/4 teaspoon sugar
• 1/2 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce
• 2 teaspoons juice from 1 lemon
• 2 tablespoons red wine vinegar
• 1/2 cup extra-virgin olive oil

Directions:

1. Whisk mustard, garlic, sugar, salt, pepper, Worcestershire sauce, lemon juice, vinegar, and oil in medium bowl until well combined. Or you can shake vigorously in tight-lidded jar.
2. Set aside.
3. Dressing may be refrigerated in airtight container for 1 day. Bring to room temperature and shake well before using.

When Lisa Moawad isn't busy caring for her three young children, she can be found at her personal blog Growing Up Mo' or journaling about her weight loss journey at The Sisterhood of the Shrinking Jeans.