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I recommend that you keep a bottle of this dressing around in the kitchen. Not only is it gluten-free, but it tastes delicious on every type of salad I make. You can also make it with rice wine vinegar.
INGREDIENTS:
¼ c extra virgin olive oil
¾ c balsamic vinegar
1 clove garlic
½ tsp dried oregano
2 tsp Dijon mustard
1 pinch salt
1 pinch freshly ground black pepper
DIRECTIONS:
Combine. Blend together slowly.
Tina Turbin
k.m.
From our home to yours, Tina Turbin.
