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1 tablespoon fresh basil leaves
1 tablespoon fresh oregano
leaves
1 clove garlic
3 tablespoons white balsamic
vinegar*
3 tablespoons white wine
vinegar*
1
⁄2 teaspoon salt
1
⁄4
teaspoon dry mustard
1
⁄8 teaspoon ground red pepper
3
⁄4 cup extra virgin olive oil
* Three tablespoons each of
dark balsamic vinegar and red
wine vinegar may be
substituted.
Position multipurpose blade in work bowl. With processor running, add basil, oregano, and
garlic through small feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of
bowl. With processor running, add balsamic vinegar, wine vinegar, salt, mustard, and red
pepper. Process until mixed, about 5 seconds. With processor running, slowly drizzle oil
through feed tube. Process until smooth and thick. Serve with green salads.
Yield: 8 servings (2 tablespoons per serving).
Per Serving: About 190 cal, 0 g pro, 1 g carb, 21 g total fat, 3 g sat fat, 0 mg chol,
150 mg sod.
WHITE BALSAMIC VINAIGRETTE