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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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