This is a ridiculously simple and quick vinaigrette that pairs well with all salad types.
Prep Time: 5 minutes | Cook Time: 0 minutes | Total Time: 5 minutes
Ingredients:
⅔ c. vegetable oil
⅓ c. white vinegar
2 Tbsp. seasoned salt (such as Lawry’s)
1 tsp. dried dill
2 ½ Tbsp. shallot, finely diced
1 clove garlic, crushed.
Instructions:
Finely chop shallot and crush garlic. Add to jar with tight fitted lid or salad dressing shaker.
Add rest of ingredients to jar and shake well.
When ready to use, shake well as the oil will separate from the rest of the dressing.
Store in airtight container in refrigerator for up to 5 days.
Tips:
Don’t have a jar with a lid or a salad dressing shaker? No problem! Combine all ingredients except the oil in a bowl, mixer, or food processor. Slowly pour in oil and whisk vigorously if mixing in a bowl. If using a blender or mixer, turn on machine and slowly add oil.
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