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Chef Paul's "Big Easy" Salad Dressing & Marinade

â…" cup Wesson® Vegetable Oil
⅓ cup Regina® Red Wine Vinegar
how to prepare

Put all ingredients in blender and puree for 15 seconds. Transfer to a sealed jar and refrigerate at least 2 hours before using (the longer it sits, the better it gets!).  Toss with your favorite salad greens, or use as a marinade for chicken, pork and seafood.  Keeps for 3-4 weeks in refrigerator.

Note:  If you wish to use this recipe as a sauce, simply put ingredients in a skillet, bring to a boil and serve over chicken, meat, seafood or any of your favorite starches or vegetables.

Copyright © 1999 by Paul Prudhomme

Price: $3.00
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