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Herbed Oil and Vinegar Dressing


1/4 c Cider vinegar
2 teaspoon Dried leaf basil, crumbled
1/4 c Olive oil
1/4 teaspoon Dry mustard
1/4 c Apple juice
3/4 teaspoon Salt
1 teaspoon Honey
1/8 teaspoon Ground black pepper
1/2 c Parsley leaves

Combine all ingredients in a blender or food processor. Whirl until smooth. Place in jar with tight-fitting lid. Refrigerate for up to two weeks. Shake well before serving.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.