Monday, March 1, 2010

Great Vinaigrette

I have no idea where I got this recipe. I love it though. I use it to marinate chopped zuchinni and yellow summer squash, but it's great on any salad with your favorite ingredients.


3 cloves garlic
½ cup raspberry vinegar (any kind of fruity vinegar works)
½ lemon, juiced
1 – Tablespoons Italian seasoning
¾ cup olive, or grape seed oil (I prefer the milder flavor of grape seed oil)
Salt & Pepper to taste

Place all ingredients, except for the oil, in a blender. Process until smooth. On low speed, slowly add the oil, through the feed tube in the top of the blender until the vinaigrette is emulsified.

Refrigerate until ready to use. Keeps 8 weeks.