Yield: About 1/2 cup
In this issue: Summer Off the Beaten Path
It’s a good basic Italian dressing, however, it was too tangy for my taste. I ended up adding about a tablespoon of Dijon mustard to it and about a teaspoon of sugar (Splenda). It was still too strong so I added about 1 to 2 tablespoons of water. The final result,after ‘tweaking’ it a bit, was very good. I served it on my pasta salad with veggies. Pam in CA
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