Prep 5 mins
Cook 0 mins
A light, fresh-tasting salad dressing that goes great with a green salad and Italian food. Simple and easy to prepare.
- 1⁄3 cup olive oil
- 4 capfuls balsamic vinegar
- squeeze of 1/2 lemon
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 1⁄8 teaspoon oregano
- 1⁄8 teaspoon basil
- 1⁄8 teaspoon parsley
- 1 tablespoon Dijon mustard
- heaping tsp sugar
- 2 tablespoons shredded parmesan cheese (optional)
- Dump ingredients into a jar or container with a tight-fitting lid. Shake until mixed. Pour on green salad.
This dressing is truly scrumptious. I will go as far as saying that it was the best I have tried so far from this site. The balances the flavors beautifully. Thank you for sharing this recipe. Made for Fall 2009 PAC.
Wow, what a great tasting salad dressing. The dijon mustard and parmesan cheese really added quite a flavor boost to this viniagrette. I made it as written in the recipe directions, and I would not change a thing. Thanks, whitan. Made for 2009 Fall Pick-A-Chef.
This is a very good dressing. I liked that it had a little bite to it but was not overly tangy and bitter. I added the optional parmesan cheese (canned kind) but will try next time with freshy grated. Made for Fall 2009 PAC.