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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 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.
