Ingredients
¾cupextra virgin olive oil
¼cupwhite wine vinegar
2tbspparmesan cheese,grated
1tbspred bell pepper,chopped
1tbspdried parsley
2tbsponion,minced
2tspFresh Lemon Juice
1tspdried basil
1tspdried oregano
1tspGarlic Salt
1tsphoney or granulated sugar,imperative to balance out that vinegar
¼tspfreshly ground black pepper
3/4cup(180ml) extra virgin olive oil*
1/4cup(60ml) white wine vinegar*
grated2 Tablespoons parmesan cheese
1Tablespoon finelychopped red bell pepper
1tablespoondried parsley
2teaspoonsminced onion (I use dried minced onion)
2teaspoonsFresh Lemon Juice
1teaspoondried basil
1teaspoondried oregano
1teaspoonGarlic Salt
1teaspoonhoney or granulated sugar (imperative to balance out that vinegar)
1/4teaspoonfreshly ground black pepper
Preparation
Combine all of the ingredients in a jar with a tight-fitting lid. Shake until the mixture well-combined.
Taste the dressing and add more herbs or seasonings if desired.
Store the dressing in the refrigerator for up to 2 weeks. Shake before using.
Combine all of the ingredients in a jar with a tight-fitting lid. Shake until the mixture well-combined. Taste the dressing and add more herbs or seasonings if desired.
Store the dressing in the refrigerator for up to 2 weeks. Shake before using.
