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Julie likes this because it's some of this and some of that, with a citrus-y tang.
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Hi today we’re going to make a Tangy Vinaigrette the basic canola oil, some cider vinegar, a wee bit of minced garlic, a squeeze of a lemon, about a quarter teaspoon of sugar, a quarter teaspoon of mustard, quarter teaspoon of your Worcestershire Sauce, some pepper, a wee bit of salt. Give it a shake, now this is just a small recipe, you can recipe you can increase the size, depending on the size of your salad. It’s one of your recipes you need to play with a little bit to get the flavor how you like it because everybody’s taste buds are a little bit different.
Let it sit for half hour, put it on your salad, it’s good for a couple of days in the fridge. I hope you enjoy it.