Zinfandel Salad Dressing
1/3 cup sliced green onions
1/4 cup red Zinfandel wine
3 tablespoons red wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup vegan mayonnaise
In a food processor or blender, combine onions, wine, vinegar, garlic, salt and pepper. Process until onions and garlic are pureed. Add mayonnaise and blend until smooth. Refrigerate until very cold, and whisk dressing just before serving.
3 cups vegan mayonnaise
1/2 cup vegan sour cream (Tofutti's is my favorite)
6 tablespoons red wine vinegar
1/3 cup packed brown sugar
1/4 cup honey
1 teaspoon Worcestershire sauce
1/8 teaspoon ground white pepper
1/8 teaspoon salt
In a large bowl, whisk mayonnaise, sour cream, vinegar, sugar, honey, Worcestershire sauce, pepper and salt together until smooth. Cover and refrigerate until ready to serve.
Basic Balsamic Vinaigrette
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dried oregano
salt and pepper to
Mix together olive oil, balsamic vinegar, oregano, salt and pepper.