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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Make this vinaigrette up to two days ahead. Save any leftover vinaigrette for up to three days to use on a crisp garden salad. Ingredients:
1/4 cup balsamic vinegar |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh basil |
1 tablespoon chopped fresh thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup olive oil |
Directions:
1. Whisk together balsamic vinegar, parsley, basil, thyme, salt, and pepper. Gradually whisk in olive oil, whisking until vinaigrette is smooth.
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