Knowledge is Delicious

Easy to make and tastes great.

Ingredients

• 2/3 cup extra virgin olive oil
• 2 tbsp. sugar or splenda
• 3 tbsp. water
• 2 tbsp. rice vinegar
• 1 tbsp. minced garlic
• 1 tbsp. Grey Poupon Dijon mustard
• 2 tsp. lime juice
• 2 tsp. lemon juice
• 3/4 tsp. dried parsley
• 1/2 tsp. dried basil
• 1/4 tsp. dried oregano
• 1/4 tsp. salt
• 1/8 tsp. black pepper

Directions

Combine ingredients in bottle and shake well to emulsify. Keep refrigerated.

Doug's Notes

A pint-size canning jar works well with plastic lid. I've used a stone-ground mustard with great success. The dressing will have to be near room temperature so it pours freely so take it out of the refrigerator a half hour before use.

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