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RECIPES/Sauces and Dressings
Basic Vinaigrette - 8 Ounces
his simple vinaigrette is perfect over a salad of mixed greens and fresh vegetables. Substituting 1½ teaspoons of herbes de Provence for the combined basil/thyme/marjoram is an easy way to change it up a bit, and saves on the amount of dried herbs you need to have on hand.
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Recommended Servings
Makes about 1 cup
COOKING
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INGREDIENTS
¼ cup red wine vinegar
1 teaspoon Dijon-style mustard
¼ cup fresh parsley
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon dried marjoram
¼ teaspoon ground white pepper
½ teaspoon kosher salt
¾ cup extra virgin olive oil
Instructions
Put the vinegar, mustard, parsley, spices and salt into the jar of the blender. Run on Low until combined, and parsley is finely chopped. Once the mixture is combined, carefully remove the pour lid from the cover of the blender. Run the blender on Low and slowly add the oil through the opening. The process should take about 2½ minutes. Taste and adjust seasonings as desired.
RECIPE FACTS

Servings: Makes about 1 cup

Nutritional information per serving

Nutritional information per serving (1 tablespoon): Calories 91 (99% from fat) • carb. 0g • pro. 0g • fat 11g • sat. fat 2g • chol. 0mg • sod. 76mg • calc. 3mg • fiber 0g

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