Prep 10 mins
Cook 0 mins
My nieces finish all their veggies and literally lick their plate with this vinaigrette! I got this recipe from Everyday Italian with a wee vegan substitution.
- 1⁄2 cup red wine vinegar
- 3 tablespoons lemon juice
- 2 teaspoons agave nectar
- 2 teaspoons salt
- fresh ground black pepper
- 1 cup olive oil
- Mix the vinegar, lemon juice, nectar, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
- You can use honey in place of agave nectar if you are not strictly vegan -- .
This was delicious! I made with honey. Loved it will make again!