Green Herb Vinaigrette!! This is my easy, blender vinaigrette dressing! Zesty, delicious and full of flavor! It’s so versatile! Use this as a salad dressing, in wraps, tacos, sandwiches, over a caprese salad, with grilled meats and more!
Hey friends! We’re almost to the month of August! I can’t believe it. . the summer is rushing by! We have so many fun, exciting and new things going on in August. First off, my oldest is going to NYU! I can’t believe she will be a freshman in college. At least she’ll be only a 2.5 hour drive away and we plan to visit often. I’m so excited for her to become an adult, experience college, city life, make friends, study, grow into herself, be on her own, learn and just have some fun.
Don’t get my wrong, I’m also very worried. She’ll be in New York city after all. God help me. This summer has had many ups and downs. . maybe I’ll share more later but we got through it. You never know what someone is going through from watching them on social media. We are so excited to move her into her new dorm, My youngest will be a freshman in high school! I can’t believe it!
Green Herb Vinaigrette
Having them both home this summer has been fun. We’ve been in the kitchen a lot. . My oldest loving a white broccoli pizza (recipe coming soon) and my youngest loving my sashimi bowls, tacos and more. I’ve been making this vinaigrette non-stop because it’s so versatile. I even drizzled some of this over pizza. It was divine! Use this as a salad dressing, in wraps, tacos, sandwiches, over a caprese salad, with grilled meats and more!
Green Herb Vinaigrette
Equipment
- blender
Ingredients
- 3/4 cup extra virgin olive oil or avocado oil
- 2 tablespoons red or white wine vinegar or lemon juice
- 1 small shallot
- 1 to 2 cloves garlic*
- 1 to 2 teaspoons Dijon mustard
- ¼ to ½ teaspoons coarse salt
- ½ to 1 teaspoon crushed red pepper flakes
- 1 cup fresh parsley packed
- 1 cup fresh basil or basil and fresh thyme blend**
Instructions
- Combine all ingredients in blender. Blend until smooth.
- Taste and adjust anything as needed. Use as a salad dressing, mix with pasta salad, use in sandwiches, wraps, serve with grilled meat, veggies or grilled bread. This vinaigrette is so versatile! Enjoy!
- Store in an airtight jar in the fridge for up to two weeks. The herbs will settle to the bottom as it sits. Shake it up or mix together again before serving. When the dressing has been stored in the fridge for a while, it may thicken. Let it come to room temperature before mixing and serving.
I love this salad.