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1/2 cup oil (we sometimes use nut oil instead of olive)
Mix all of the above ingredients.
Poster's Notes:
Posted by Joan Horowitz
Nutritional Info Per Serving: N/A
1/2 cup vinegar of your choice (wine or cider vinegar for KLP)
1 clove crushed garlic
1 teaspoon dried mustard
fresh-ground pepper
1/2 teaspoon basil or oregano (or both)
a few shakes of dried red pepper flakes
We've been making our own dressings for years because out here in Albuquerque, we can rarely find hechshered salad dressing that's not full of things we don't want to eat. We experiment with different spices from time to time, but this combination is the basic recipe.