Red Wine Vinaigrette from Vicki Delany

I made a delicious orzo salad last week when I had company for dinner. I did pork ribs on the barbeque, and served it with fresh corn, a green salad heavy on the tomatoes, and the pasta salad. It was a huge hit.

First of all, here’s the dressing I prepared for the orzo salad. Next time, I’ll tell you how to make the complete dish, but in the meantime this is a tangy sweet vinaigrette that works great on spicy greens (such as arugula) and heavy ones (such as kale).

Red Wine Vinaigrette

Ingredients:

 1/2 cup red wine vinegar

1/4 cup fresh lemon juice

2 teaspoons honey

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 cup extra-virgin olive oil

Directions:

Thoroughly combine the vinegar, lemon juice, honey, salt, and pepper. I used a handheld blender, but any blender would do. Gradually blend in the oil. Season with more salt and pepper, if desired.

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Find Vicki at www.vickidelany.com.  She’s on Facebook at www.facebook.com/evagatesauthor (as Vicki Delany & Eva Gates). Twitter @vickidelany and Instagram @vicki.delany