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extra-virgin olive oil peanut oil red wine vinegar sugar grnd fennel lemon juice parsley salt dry mustard
Viewed: 68 - Published at: 8 years agoIngredients
- 1/2 c. extra virgin olive oil
- 1/2 c. peanut oil
- 1/2 c. red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon grnd fennel
- 2 tbsp. lemon juice
- 1/8 c. dry parsley
- Salt and pepper to taste
- 1 tbsp. dry mustard
Method
- Blend oils and vinegars.
- Add in a little sugar, mustard and fennel; add in lemon juice, parsley, salt and pepper.
- Leave in refrigerator.
- Keeps well.
- Good for Greek salads, spinach salads, Italian tomato salads.