This basic vinaigrette is easy to make and perfect for any salad.
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How to Make
1 cup canola oil
½ cup balsamic vinegar
1 teaspoon dried herbs of your choice, such as oregano, rosemary or basil, or fresh garlic
Salt and pepper to taste
Tip: You can also use olive oil instead of canola oil. Just be sure to bring it to room temperature before serving, as it thickens in the fridge.
- Whisk all ingredients together until well blended.
- Refrigerate for up to one week.