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Tangy Vinaigrette Dressing

  • Yield: About 1 1/4 cups


  • 1 teaspoon Baby Bam
  • 1 teaspoon Emerilís Italian Essence or other Italian herb blend
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon sugar
  • 1/4 cup champagne (or white wine) vinegar
  • 2 tablespoons finely chopped green onions (tops only)
  • 3/4 cup vegetable oil


  • In a large mixing bowl, combine Baby Bam, Emerilís Italian Essence, mustard, sugar, vinegar, and green onions, and whisk to combine.
  • While continuing to whisk, slowly drizzle the oil into the vinegar mixture, little by little, until thoroughly combined.
  • Serve immediately over salad or transfer to a nonreactive container, cover tightly, and refrigerate until ready to use, up to 1 week.