- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 to 2 tablespoons sugar
- 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1/2 teaspoon minced fresh marjoram or 1/8 teaspoon dried marjoram
- In a jar with a tight-fitting lid, combine all ingredients; shake well. Serve over greens. Yield: 1/2 cup.
Originally published as Herbed Vinaigrette in Quick Cooking March/April 2000, p53
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