Vinaigrette

[Use any time of year on green salads.]

Serving size: this makes enough for one or two large salads; use just enough to moisten the salad; don’t drown it.
Prep time: 5 minutes

In a small jar that has a tightly sealing lid, put:
3 tablespoons vinegar (herbal, raspberry, wine or cider vinegar)
4 tablespoons oil (olive or safflower oil)
salt and pepper to taste
Put the lid on tightly, and shake vigorously. Any not used immediately can be saved until another time. Does not need refrigeration.

Mary Ellen Frame

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