| 8 | 5 | 127 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 4 |
| 1/4 cup | Extra virgin olive oil |
| 3 tbsp | Red wine vinegar |
| 1 tbsp | Basil, fresh (finely chopped) |
| 1 tbsp | Oregano, fresh (finely chopped) |
| 1 clove(s) | Garlic (minced) |
| 1 tsp | Dijon mustard |
| 1 pinch | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
Whisk all vinaigrette ingredients and set aside (I like to use a glass measuring cup to mix in so it’s easier to pour).
Note:
Mustard helps emulsify a vinaigrette, keeping the oil and vinegar from separating as easily.
