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22
White Balsamic Vinaigrette
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
180 ml (
3
⁄4 cup) extra
virgin olive oil
Position mini bowl and mini blade in work bowl.
With processor running, add basil, oregano, and
garlic through the 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 the
small feed tube. Process until smooth and thick.
Serve with green salads.
Yield: 8 servings (2 tablespoons per serving).
*Three tablespoons each of dark balsamic vinegar
and red wine vinegar may be substituted.
Per Serving: about 190 cal.
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