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½ cup
GOYA® Extra Virgin Olive Oil
¼ cup
GOYA® Sherry Vinegar
2 tbsp.
GOYA® Lemon Juice
½ tsp.
marjoram, minced
*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.
This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Step 1
Combine ingredients in plastic zip-top bag. Seal bag, and shake to emulsify. Adjust seasoning to taste with additional Adobo as necessary.
Step 2
When ready to use, shake bag to mix, and dress your favorite salad.
Making vinaigrette in a zip-top bag is a great way to mix, store and transport dressing. Pack the dressing in the same container as your salad greens to bring to work for lunch or to a potluck.
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