Pesto Italian Salad Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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In this recipe I use my own pesto which I make in the summer, freeze in ice cube trays, then store in a freezer zip top bag. I use about half a cube for this recipe. Ingredients:
2/3 cup white vinegar |
1 1/3 cups canola oil |
2 teaspoons salt |
2 teaspoons sugar |
2 teaspoons oregano |
2 tablespoons dijon-style mustard |
1 tablespoon pesto sauce, to taste |
2 cloves garlic, scored |
Directions:
1. Measure all ingredients into a glass jar.
2. (I use the 3 cup canning jar that my favorite spaghetti sauce comes in.).
3. note: you may substitute 2 teaspoons dry mustard for the Dijon style mustard.
4. Shake well.
5. Store in refrigerator.
6. After several days, you may wish to remove the garlic cloves.
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