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Rosemary Vinaigrette

Rosemary Vinaigrette

Store dressing in an airtight container in the refrigerator up to 2 days.

This recipe goes with Green Bean-and-New Potato Salad

Southern Living JUNE 2006

  • Yield: Makes 1 1/3 cups
  • Prep time: 5 Minutes

Ingredients

  • 1/2 cup white balsamic vinegar
  • 1/4 cup honey
  • 2 garlic cloves
  • 2 tablespoons chopped fresh rosemary leaves
  • 1/4 medium-size red onion
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 1/2 cup extra virgin olive oil

Preparation

1. Process balsamic vinegar and next 7 ingredients in a blender or food processor 15 to 20 seconds, stopping to scrape down sides. With blender or processor running, gradually add olive oil in a slow, steady stream; process until smooth.

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Rosemary Vinaigrette Recipe

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