This is a good basic, tangy salad dressing that you can adjust to your own taste. Red wine vinegar will make it mellow, for example, while balsamic will make it a bit sweet. Add different herbs, if you like. It makes plenty: enough for the Classic(ish) Three-Bean Salad and then a couple of large green salads too.
Sharp knife (adult needed)
Garlic Press (if you have one)
Jar with a tight-fitting lid
- 6 tablespoons olive oil
- 6 tablespoons vinegar (any kind)
- 3 tablespoons dijon mustard
- 2 teaspoons dried basil
- 3 garlic cloves, minced or put through a press
- 3⁄4 teaspoon salt
- Black pepper to taste
Put all the ingredients in the jar, screw on the lid tightly, and shake until blended.
Use right away or cover and refrigerate up to 2 weeks.