Saturday, 14 June 2014

Easy Herb Vinaigrette

Recipe contributed by Cooking light, the complete Quick Cook, (A practical Guide to Smart, Fast home Cooking) by  Bruce  Weinstein and Mark Scarborough, Publisher Oxmoor House

Thus recipe makes plenty of dressing to keep on hand, so having a salad with dinner is effortless any night of the week. Because if the fresh herbs, the dressing only last for a couple of days.
9 tsp. white wine vinegar
11/2 tsp. honey
1/2 tsp. salt
1 cup canola oil
3 tsp. fresh chopped basil
3 tsp. minced fresh chive
Combine first 3 ingredients in a medium bowl, slowly add oil, stirring with a whisk and combined. Stir in basil and chives. Store, covered for up to 2 days.
Yield 1 cup. Serving size: 1 tsp.

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