Oil and Vinegar Dressing
This simple dressing can be flavored with any herb or spice you choose. Shake it vigorously before each use.
INGREDIENTS | YIELDS ⅔ cup; Serving size 2 tablespoons
- ⅓ cup white gluten-free balsamic vinegar
- ⅓ cup extra-virgin olive oil
- 1 clove garlic, finely minced
- ¼ teaspoon dried tarragon leaves
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
In jar with screw-top lid, combine all ingredients.
Shake vigorously to blend. Store in refrigerator up to 2 weeks.
Fat: 12.00 grams
Saturated Fat: 1.66 grams
Carbohydrates: 0.17 grams
Sodium: 97.48 mg
You may be surprised to learn that Spain is the world's largest producer of olive oil and olives. Olive oil is used in all manner of cooking, from deep-frying fish, to sautéing vegetables, to drizzling over salads, or whisking into baked goods and desserts. The oils range dramatically in color and flavor, from green to golden, and they have subtle distinguishing flavors.