Fresh Herb Vinaigrette
  • 1/3 cup olive oil or salad oil
  • 1/3 cup white or red wine vinegar, rice vinegar, or white vinegar
  • 1 to 2 teaspoons sugar
  • 1 tablespoon snipped fresh thyme, oregano, or basil, or 1/2 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
  1. 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.