OK, I’ve made a lot of salad dressing in my time, but when I served a green salad last evening dressed with this vinaigrette, I almost forgot to eat anything else on my plate. The salad was just that good. And there had been nothing fancy about the ingredients in the salad. Just the normal suspects. No fancy cheese, nuts or seeds, croutons, etc. Just Spring greens, green onion, cherry tomatoes, diced carrot, and zucchini. And of course, this vinaigrette. And wow was it a flavorful salad. And the dressing had been so very easy to prepare.

I’m not going to keep you today. I know you have better things to do with your time than listening to me (at least in your head) go on and on about yet another recipe for salad dressing.

But I would encourage you to give this recipe from natashaskitchen.com a try. It is simply amazing.

And as always, peace and love to all.      

½ c. extra virgin olive oil  

3 T. white wine vinegar  

¼ c. Parmesan Cheese, finely grated

1 T. mayonnaise

1 tsp. granulated sugar

1 garlic clove, roughly chopped (if using a blender; finely chopped if shaking or whisking)

½ tsp. dried oregano (Mexican oregano preferably)

½ tsp. dried parsley

½ tsp. dried basil

½ tsp. fine sea salt, or more to taste

freshly ground black pepper

Small blender: Place in a small blender. Whirl until smooth. Transfer to a covered container. Refrigerate but serve at room temperature. Give a good shake before using.

Shaking or whisking: Place ingredients in a covered container. Shake or whisk until completely emulsified. Refrigerate but serve at room temperature. Give a good shake before using.