Simple Vinaigrette

This is my go-to salad dressing recipe. We dip our steamed artichokes in it, pour it over steamed asparagus, and dress traditional green salads with it. Last night, however, Abby drizzled it on left-over pasta and I was reminded how good it tastes in pasta salads as well.

Simple Vinaigrette

6 Tbsp. canola oil
4 Tbsp. red wine vinegar
1/2-1 tsp. Grey Poupon mustard
1/2 tsp. dill weed
1 clove garlic, crushed
pinch of sugar (optional)
salt and pepper to taste

Whisk together in a bowl (or a blender) and pour over prepared salad or vegetables.

Julie's Notes: I usually don't measure anything but the oil and vinegar, but I gave my best approximation.