- 1/4 cup olive oil
- 4-1/2 teaspoons red wine vinegar
- 1/4 teaspoon ground mustard
- 1/4 teaspoon dried basil
- 1/8 teaspoon garlic powder
- Salt and pepper to taste
- In a jar with tight-fitting lid, combine all ingredients; shake well. Serve over salad greens. Yield: 1/4 cup.
Originally published as Basil Vinaigrette in Taste of Home April/May 2001, p10
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