Prep 1 min
Cook 1 min
From Dom DeLuise. This is good on salads or as a marinade. For a creamy dressing, add 2 tablespoons of sour cream. You can use 1/4 teaspoon dried basil instead of the fresh. This is a very tart dressing, so feel free to adjust the proportions of oil and vinegar.
- 1⁄2 cup olive oil
- 1⁄2 cup wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh dill, minced
- 1 scallion, minced
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried thyme
- 2 fresh basil leaves, torn up
- fresh ground pepper
- 2 tablespoons lemon juice
- Place all ingredients in a jar.
- Cap the jar tightly and shake well.
This was so quick to whip up. I used fresh basil leaves and fresh lemon juice from a Meyers lemon. I have to buy a better shaker the one I have is not pretty to look at as you can see. I found this dressing to be just a wee bit too much vinegar tasting. Had a nice flavor though but the zip of the vinegar got me a couple of times. I will make it again but just for my tastes I will lessen the vinegar a tiny bit. Thanks for the posting this recipe.
Since I eat a salad for my supper most nights I'm always looking for dressings to add a certain zing so I don't get bored. This one added just that. I did cut back on the redwine vinegar and added in two pinches of splenda sugar. I also used dried herbs as I didn't have access to fresh. I'll be eating this on my salad for quite a few nights and look forward to doing so.
Made for ZaarStars~
I enjoyed this. I did forget to add the mustard. Which is odd for me because I also use Dijon in my dressings! Thanks. Made for ZWT 2011