Oil and Vinegar Dressing Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Cooking Club · Dressings and Dips · Salads · Television Show Recipes

Oil and Vinegar Dressing

From Dorothy McNett's recipes at www.dorothymcnett.com. This is a simple open-ended recipe so that you can experiment with different oils and vinegars. Add nuts, berries, cheese, seeds, diced fresh vegetables, cooked fish or seafood, etc to your salad. Use only the freshest and local salad greens. Each time you make a salad, vary the ingredients! It will always work as long as the ingredients are FRESH and BEST QUALITY!

1/3 - 1/2 cup extra-virgin olive oil or other good oil of choice
1/4 cup vinegar, of your choice (experiment...use raspberry, champagne, white wine vinegar, red wine vinegar, etc.)
1-2 teaspoons balsamic vinegar, if desired
1/4 teaspoon sea salt
1/4 teaspoon white pepper
pinch of sugar or honey as needed

freshly snipped oregano, or other herbs, depending on your tastes and your salad greens

Combine all dressing ingredients in glass measuring cup. Whisk well. Snip in one or two selections of fresh oregano, sage, parsley, basil, chives or whatever herbs you desire. Whisk well. Place the greens in a beautiful bowl. Drizzle with the dressing, toss, and serve.

Recipe created 1994-09-24.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.