Yield: 32 Servings
Measure | Ingredient |
---|---|
½ cup | Balsamic vinegar |
1 tablespoon | Dijon mustard |
1 \N | Clove garlic; crushed |
¼ teaspoon | Salt |
\N \N | Freshly ground black pepper |
\N \N | Fresh rosemary; marjoram, savory or other herbs |
1½ cup | Olive oil |
Blend vinegar, mustard, garlic, salt, pepper and herbs together. Whisk in olive oil. Let stand in refrigerator for 30 mins. before serving. Will keep for about 1 week. Makes 2 cups. Source Healthwatch Magazine Formatted for Mastercook by Carol Floyd--c.floyd@...
Recipe by: Healthwatch Magazine Posted to MC-Recipe Digest V1 #870 by Carol & Bob Floyd <c.floyd@...> on Oct 27, 1997