Recipe by WI Cheesehead
Comes from another website (from a mom!) Here's what she says: "My family hates eating the same dressing day after day. Yet, I don't like having a slew of opened bottles cluttering up the refrigerator. My solution is to make a quart of this all-purpose vinaigrette and vary it by adding spices, herbs or cheese. For the salad bar, you can divide the base mixture into smaller jars and then add different seasonings to each of them."
Top Review by I'mPat
This is so versatile, I love it. Made a 8 serve size (1 cup) and divided it into 3, putting italian herbs in one which I served 2T over fresh salad leaves and tear drop tomatoes. The other 2 I used fresh herbs and the 3rd pesto (still 2 use) but a taste test was yum. I used canola oil and the dijon mustard. Thank you WI Cheesehead and the tag game.
- 2 cups canola oil or 2 cups corn oil
- 2⁄3 cup olive oil
- 1 cup white wine vinegar
- 1 tablespoon Dijon mustard (optional)
- salt and pepper, to taste
- 1 garlic clove, peeled
Mix-ins (amounts for 1 cup dressing)
- 1 teaspoon dried herbs (such as oregano, basil, thyme or a blend) or 1 teaspoon prepared pesto sauce or 1 tablespoon chopped capers (or black olives) or 1⁄4 cup chopped fresh herb (such as basil, dill, parsley or a blend)
Directions See How It's Made
- In a quart jar, combine the oils, vinegar and mustard.
- Season with salt and pepper to taste, and add the garlic clove.
- Cover and refrigerate.
- Before using, shake well and pour about a cup of dressing into a smaller jar.
- Add the mix-ins of your choice, cover and shake. Makes 4 cups.