The Bavarian Lodge House Vinaigrette: A Recipe

How is your weekend so far?  I had a garage sale this morning.  I packed it in after three hours cause I sold most of the bigger items within the first hour or so and all that was left was a few little things. Oh yeah and it got stinkin hot out there!

Traci over at beneath my heart is having a salad party.  I'm a salad lover for sure.

I thought I'd share my fave balsamic dressing.

So a little history on this recipe...

I have this in my little recipe box...

No idea which magazine it came from... but I've had it for a good 8 - 10 years.  Soooo, I aplogize to the chef who came up with it at this Bavarian Lodge. :-)

Anyhow, I go here to get all my fresh herbs which I keep by my back door. (I've also used dried in the past)

I mix all the ingredients in this...

And then VOILA!!  I put it in the fridge and it 's ready whenever I need it.

(Romaine lettuce, red pepper, red onion and pecans)

So here is the Vinaigrette recipe:

4 1/2 tsp. snipped fresh basil or 1 1/2 tsp. dried basil, crushed

4 1/2 tsp. snipped fresh oregano or 11/2 tsp dried oregano, crushed

1 tsp dijon-style mustard ( I sometimes use honey dijon)

1 tsp dried mincced garlic

1/4 tsp salt

1/4 tsp. fresh cracked black pepper

1/2 cup balsamic vinegar

3/4 cup olive oil and/or canola oil

Combine all ingredients and store covered in refrigerator up to 5 days.  Makes 1 1/4 cups

( EDIT:  I've linked up to $5 dollar dinners )