Herbes de Provence Dressing

 
1/4 cup olive oil
2 T. red wine vinegar
2 T. freshly chopped parsley
1 T. garlic, minced
1 t. Herbes de Provence
1/4 t. sea salt
1/8 t. freshly ground black pepper
 

In a small bowl, place all of the ingredients, and whisk well to combine. Use as a sauce for sandwiches or salads, or to add flavor to grains, pasta, or vegetable side dishes.

Yield: 1/3 cup

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett