INGREDIENTS
2/3 cup extra virgin olive oil
1/4 cup red wine vinegar
3 tablespoons nely grated parmesan
1 tablespoon fresh minced parsley OR 1 tablespoon dried parsley
1/4 medium onion, diced (about 2 tablespoons) OR 2 teaspoons onion powder
Juice of 1/2 lemon (about 2 tablespons)
1 tablespoon fresh minced basil OR 2 tablespoons dried basil
1 tablespoon fresh minced oregano OR 2 tablespoons dried oregano
1 clove garlic, nely minced OR 1 teaspoon garlic powder
1 teaspoon honey
1 teaspoon salt
1/4 teaspoon black pepper
INSTRUCTIONS
1. Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. Alternatively, you can combine all ingredients in a food processor or blender and pulse until well combined and smooth.
2. Refrigerate and let flavors blend for at least 30 minutes, preferably 2 hours, before serving.
Goes well with side salads (especially with lasagna!), antipasto salads, dipping breadsticks, and pasta salads.
Presto Salads 