WHITE BALSAMIC VINAIGRETTE
1 tablespoon fresh basil leaves
1tablespoon fresh oregano leaves
1 clove garlic
3tablespoons white balsamic vinegar*
3tablespoons white wine vinegar*
1⁄2 teaspoon salt
1⁄4 teaspoon dry mustard
1⁄8 teaspoon ground red pepper
3⁄4 cup extra virgin olive oil
*Three tablespoons each of dark balsamic vinegar and red wine vinegar may be substituted.
Position multipurpose blade in work bowl. With processor running, add basil, oregano, and garlic through small feed tube. Process until chopped, 5 to 8 seconds. Scrape sides of bowl. With processor running, add balsamic vinegar, wine vinegar, salt, mustard, and red pepper. Process until mixed, about 5 seconds. With processor running, slowly drizzle oil through feed tube. Process until smooth and thick. Serve with green salads.
Yield: 8 servings (2 tablespoons per serving).
Per Serving: About 190 cal, 0 g pro, 1 g carb, 21 g total fat, 3 g sat fat, 0 mg chol, 150 mg sod.
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