June 6, 2012

Basic Vinaigrette

Mikki requested some of my home made salad dressing recipes.  So here you go, friend.  Let me know what you think.

We store our dressings in canning jars in the fridge and serve in pretty cream pitchers we pick up from thrift stores if we aren't dressing the salad before bringing it to the table.

Shake well until blended.

2/3 cups olive oil
2/3 cup canola oil
2/3 cup balsamic vinegar
2 teaspoons Dijon mustard
1 clove garlic peeled
salt and fresh ground pepper to taste.

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