1/4 cup red wine vinegar
3/4 cup extra virgin olive oil
1-2 garlic cloves
1 tsp salt
1/4 teaspoon ground black pepper
Combine all ingredients in a blender to emulsify. Toss with salad just before serving. Store extra in a glass jar in the fridge. The dressing should stay fresh in the fridge for two weeks. Enjoy!
Busy Mom Tip: The ratio for any vinaigrette is one part acid to one part oil. Acid could be: lemon juice, lime juice, any vinegar, 2-3 teaspoons dijon mustard. Feel free to add these to jazz it up: Parmesan cheese, herbs (fresh or dry), 1 tsp anchovy paste, fresh ginger.
