Show: Good Deal with Dave LiebermanEpisode: Rush Hour
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Whisk together shallot, mayonnaise, vinegar, and pepper in a large bowl. Slowly whisk in olive oil until homogenous. Season with salt, to taste. Add lettuce to bowl and toss to coat with dressing.
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Photo: Shredded Red Leaf Salad with Creamy Red Wine Vinaigrette Recipe
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By iloveshopping57
Cerritos, CA
on July 31, 2011
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This was okay, but a bit too tangy for me. If I make it again, I will cut the vinegar in half or maybe add some sugar. also, there was way too much dressing for the salad, and I even added extra lettuce and tomatoes.
By saramow_11742756
Miami Beach, FL
on March 31, 2009
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I will always have a stash of this dressing on hand in my refridgerator, its so good and probably pretty good for you considering it doesn't have as much oil in it. Not only is it good with red leaf, but it is good with almost any salad concoction.
By prmpatti
SOUTH PASADENA, CA
on January 16, 2009
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I love vinegary vinaigrettes, so this is right up my alley ... I actually add extra red wine vinegar to this recipe. It is pretty tart, but wonderful. I use about 1/2 to 2/3 low/non-fat mayo and the rest is the good, fatty stuff. I've noticed no difference, since my main focus is the vinegar. Besides salads, this makes an excellent veggie dip. I'm really sorry it took me so long to find this recipe, which has apparently been around for a while. Its simplicity is amazing.
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