Green Salad Dressing

I created this from another recipe, and everyone seems to love it. It's particularly good on an Italian-style salad, where you can add various meats and cheeses over lettuce. I don't have negative reactions to cheese or onions, so I include them in the salad, and while garbanzo beans are something to eat with caution, I like to include them in the salad, as well. But, strictly speaking, you can put this on a wholly bulletproof salad, and it's great!

1 cup loosely packed fresh Italian parsley, roughly chopped
10 big leaves fresh basil
1/4 teaspoon dried oregano
2 cloves garlic, peeled
1/4 cup red wine vinegar, best quality such as Pompeian Gourmet
3/4 cup extra virgin olive oil, best quality such as Lucini or Colavita
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Blend all ingredients well.

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