Vinaigrette Chart


  • 2/3 cups olive oil
  • 1/3 cup REGINA White Wine Vinegar, or regina red wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper, coursely ground


In small bowl, whisk together all ingredients. Store, covered, in refrigerator for up to 2 weeks.


Citrus Poppy Seed

Use white wine vinegar; omit oregano and black pepper. Add 2 teaspoons grated lemon peel, 1 teaspoon poppy seed and 1 tablespoon each lime juice and honey. Makes 1 cup.

Garlic Ginger

Use white wine vinegar; omit oregano and pepper. Increase garlic to 2 cloves. Add 2 tablespoons soy sauce, 1 tablespoon brown sugar and 1 teaspoon grated fresh ginger. Makes 11/4 cups.

Classic French

Use red wine vinegar; omit oregano and pepper. Add 1/4 cup ketchup, 1 tablespoon sugar and 1 teaspoon paprika. Makes 11/2 cups.

Tomato Basil

Use red wine vinegar. Add 3/4 cup chopped tomato and 2 tablespoons chopped fresh basil. Makes 13/4 cups.

*Regina Red Wine Vinegar with Garlic Flavor may be substituted.
Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.