Wednesday, February 24, 2016

Citrus Vinaigrette

2/3 cup extra virgin olive oil
1/4 cup sugar, I use Spenda
3 tablespoons water
2 tablespoons white wine vinegar
4 teaspoons minced garlic
1 tablespoon Grey Poupon Dijon Mustard
2 teaspoons lime juice
2 teaspoons lemon juice
2 teaspoons fresh parsley, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Mix all ingredients together and put in a carafe for serving.

This vinaigrette is delicious over salads, fresh grilled veggies or drizzled over fish for Pesco-Vegetarians. Serve in a beautiful dressing carafe.


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