Basil Vinaigrette (W/ Oregano & Tarragon Variations) |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 30 |
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From The Allergy Self-Help Cookbook by Marjorie Hurt Jones, c. 2001. A simple dressing that's very aromatic. Use fresh basil, if possible; it tastes heavenly. This vinaigrette goes well with salads, but also try it over cooked vegetables, such as broccoli, cauliflower, beans, cabbage, and spinach. Ingredients:
1/2 cup olive oil |
1/4 cup cider vinegar or 1/3 cup lemon juice or 1/3 cup lime juice |
6 -8 large basil leaves, minced or 1 1/2-2 teaspoons dried basil |
1/2 teaspoon mustard powder |
1 garlic clove, crushed (optional) |
Directions:
1. In a blender, combine the oil, vinegar, basil, mustard and garlic. Process for 1 minute. Store in a tightly covered glass jar in the refrigerator.
2. VARIATIONS: Oregano Vinaigrette - Substitute 1-1/2 - 2 teaspoons dried oregano for the basil; Tarragon Vinaigrette - Substitute 3/4 to 1 teaspoon dried tarragon for the basil.
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