Vinaigrette to the rescue!

I recently made several cups of vinaigrette and marveled at its versatility. I like a healthy dose of mustard. It keeps in the fridge for several days but use a little faster with fresh herbs added.

Use for:
Fresh veggies like carrots, cucumbers, red peppers, green beans, tomatoes, cabbage. Try making Greek salad with this dressing. You can marinate these. Dynamite at a cookout and easy side dishes when made the evening before. Added pita chips for crunch.

Steamed broccoli, squash, potatoes, corn, asparagus, beets...and, of course, lettuce and spinach!






Makes almost 7 ounces or 200 ml
Ingredients:
1/4 cup chopped onions optional: 1 clove fresh garlic
2 stems' worth (sprigs) of chopped fresh parsley leaves
1/3 cup vinegar-try using 1/4 cup vinegar plus 3 small spoons smooth spicy brown or Dijon mustard
1/2 cup olive oil
salt and pepper

Directions:
If you are in a bare-bones kitchen, chop onions, garlic and parsley very fine and shake in a container that won't leak out the liquid, like an old mayonnaise, pickle or jelly jar. For best results, mix in blender or insert immersion blender in bowl. Mixture will get thick and creamy. Keep the ratio--yes, with that much oil--and enjoy this delicious classic.