Salad Dressing — French

Description

Preparation

Vinaigrette Salad Dressing & Marinade Mix: Refill Option: Use as a refill in re-usable Salad Dressing Shaker or container of your choice with tight fitting lid. You will need 1/4 cup vinegar, 3 Tbsp water, 1/2 cup oil. Step 1. In a salad dressing shaker or container with tight fitting lid combine 1/4 cup (60ml) vinegar and 3 Tbsp water. Step 2. Add Contents of packet. Shake vigorously until well blended. Step 3. Add 1/2 cup (125ml) oil. Shake again until well blended. Allow to stand for 5 minutes and splash on salad. To prepare with less oil: Complete Step 1 and 2 as above. Step 3 substitute 1/2 cup oil with 1/4 cup water and 1/4 cup Oil. Shake as directed. Stays fresh for up to 3 to 4 weeks in the refrigerator. Ingredients in dressing will separate when refrigerated especially when prepared with Olive Oil. To reuse let dressing stand at room temperature about 1 hour and then shake just before serving.

Alternative

MARINADE: 1. Follow Step 1, 2 and 3 as above. 2. Reserve 2 Tbsp marinade for basting. 3. Place your choice of meat or chicken in large resealable plastic bag or glass dish. Add remaining marinade and turn to coat well. 4. Refrigerate 6-8 hours or overnight to marinade, drain, discarding mixture. 5. Braai, grill or bake, basting with reserved marinade halfway through cooking. Discard any remaining marinade. 6. Suggestion: Replace 3 TBSP WATER with fresh lime juice.

Serving suggestions

Splash on salad. Marinade for meat or chicken.

Ingredients

Maltodextrin, Herbs & Spices, Acidity Regulator (E270, E330), Sucrose, Salt, Flavouring, Monosodium Glutamate (E621) (Flavour Enhancer), Salt, Flavouring, Garlic, Mustard, Sucrose, Modified Maize Starch, Fructose, Onion, Stabiliser (E466)

All Cubbs ingredients adhere to the strictest food-safety standards.

Allergens

Nutritional information