1/4 c. red wine vinegar
1 tsp. Dijon Mustard
1/4 tsp. salt
1/4 c. creamy peanut butter
1/4 c. honey
1/2 c. vegetable oil
2 Tbsp. chopped red onion
Directions:
A little French colonial influence for your dinner salad. Formidable!
Yield: 1 1/4 c.
In a medium, non-reactive bowl (think glass), whisk together vinegar, Dijon mustard and salt. Then whisk in the peanut butter, honey, oil and red onion. Keeps in the refrigerator up to a week.
Enjoy! -Diana
Submitted by Diana Bogue Contributed on: and modified on Tuesday February 19th, 2008
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