I got this recipe many, many years ago when I lived in Ft. Leavenworth, Kansas. We had this A.M.A.Z.I.N.G. little cooking club going on. I only had to cook 1 time a week, but when I cooked I cooked for 5 families and I delivered their meals to them by 5:30PM each Monday. The rest of the week Tuesday - Friday we had some of the best meals ever delivered to our house by 5:30PM. Our cooking club was so good & competitive that we all started getting fat and had to ban desserts! I left that post with my recipe binder & my hips a little bit thicker. This recipe for Herb Italian Vinaigrette has been a staple in our house ever since. I hope you enjoy it as much as we do. OH, and it is Whole 30 compliant! Enjoy! :o)
1/2 cup olive oil
4 TBL red wine vinegar
2 clove minced garlic
2 TBL chopped oregano
1 1/2 TBL chopped rosemary
2 tsp spicy brown mustard
Salt and freshly ground pepper to taste.
Mix it up! Will keep in the fridge for about a week.
1/2 cup olive oil
4 TBL red wine vinegar
2 clove minced garlic
2 TBL chopped oregano
1 1/2 TBL chopped rosemary
2 tsp spicy brown mustard
Salt and freshly ground pepper to taste.
Mix it up! Will keep in the fridge for about a week.
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