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V Lemon-Chive Vinaigrette

Add any fresh herbs to the salad that you want. The flavor stays "brighter" if the fresh herbs are added to the salad right before serving. Dried herbs should be blended in with the dressing.

1/2 c. olive oil
1/4 c. lemon juice
3 Tablespoons finely snipped chives or finely chopped green onion tops
1-2 Tablespoons honey
1 Tablespoon snipped fresh basil or 1 tsp. dried, crushed basil
1 Tablespoon red wine vinegar
Dash salt
Dash pepper

In a screw-top jar combine olive oil, lemon juice, chives, honey, basil, red wine vinegar, salt and pepper. Cover and shake well. Let vinaigrette stand for 30 minutes to 1 hour so flavors can blend. Shake before serving. If desired, store vinaigrette in the refrigerator for up to 2 weeks. Bring vinaigrette back to room temperature before using.

Makes 1 cup.