3 C.  oil
1 C.  red wine vinegar (DON'T use white vinegar)
1 T. Dijon mustard 
2 t. salt
1 t. pepper
1 garlic clove for every 4 T, of dressing 


In a blender, on high speed, blend all ingredients together except for garlic.
Chill before serving and keep refrigerated.  Just before serving, crush a clove of garlic for every 3 T. of dressing -- 3 T. is enough for about 5 oz. of leafy green salad.

Makes 4 cups.

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