Making your own salad dressing ensures that you do not consume the unnecessary preservatives and sweeteners found in store-bought dressings. Extra virgin olive oil and vinegar both offer significant health benefits—use high-quality products for best results.

  • 1 cup extra-virgin olive oil
  • 3⁄4 cup aged white wine vinegar
  • 2 tablespoons chopped flat leaf parsley
  • 11⁄2 tablespoons dried basil
  • 1 tablespoon Dijon mustard
  • 1⁄2 tablespoon minced shallot
  • 2 cloves garlic, minced
In a food processor, combine the oil, vinegar, parsley, basil, mustard, shallot, and garlic and pulse several times to blend well. Store tightly sealed in the refrigerator for up to 2 weeks.

16 Servings
Nutrition Information per serving:
Calories: 124
Fat: 14 g (97% calories from fat)
Protein: 0 g (0% calories from protein)
Carbohydrates (net): 1 g (3% calories from carbohydrates)