Fresh Herb Vinaigrette

By Meals_by_Mel

Ingredients

• 1/3 cup olive oil or salad oil
• 1/3 cup white or red wine vinegar, rice vinegar, or white vinegar
• 1 - 2 teaspoons sugar
• 1 tablespoon snipped fresh thyme, oregano, or basil, or 12 teaspoon dried thyme, oregano, or basil, crushed
• 1/4 teaspoon dry mustard or 1 teaspoon Dijon-style mustard
• 1 clove garlic, minced
• 1/8 teaspoon black pepper

Details

Servings 3
Adapted from bhg.com

Preparation

Step 1

Directions

In a screw-top jar combine oil, vinegar, sugar, herb, mustard, garlic, and pepper. Cover and shake well. Serve immediately or cover and store in refrigerator for up to 3 days if using fresh herbs. If using dried herbs, store covered in refrigerator up to 1 week. Stir or shake well before using. Makes about 3/4 cup.