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RECIPES/Sauces and Dressings
Basic Vinaigrette - 1 Cup

This 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
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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

Insert the chopping blade into the food processor; fit onto motor base. Put all ingredients except the oil into the work bowl. Pulse on High to combine, and then run on High until parsley is finely chopped. With machine running, slowly pour the olive oil through the drizzle hole in the food pusher until homogenous, about 45 to 60 seconds.

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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