Aioli Dressing A quick dressing to top salads or entrees.
2 tbsp. red wine vinegar,
5 garlic clove(s), finely minced,
1 egg or 1/4 cup pasteurized egg or egg substitute,
1 tsp. salt,
1/2 tsp. yellow mustard,
1/3 cup olive oil,
1/3 cup vegetable oil,
Step 1: Combine all ingredients except oils in blender container. Cover; blend at medium speed. Slowly add oils in thin stream, until blended.
Step 2: Toss with DOLE Baby Arugula until coated, as desired; refrigerate leftovers.
Baby Arugula pairs well with Aioli Dressing, grilled chicken, red seedless grapes, crumbled bacon and herb seasoned croutons.