Lemon Balsamic Dressing
Makes 1 1/2 cups
The combination of different acids provides a more complex flavor to the dressing. Make ahead and use throughout the week; enjoy it cold on salads, drizzle over appetizers, or use as an oil and vinegar bread dip.
Ingredients
- 1 c extra virgin olive oil
- 1/2 c balsamic vinegar
- 3 Tbsp sugar or honey
- 1 Tbsp dried marjoram
- 1 Tbsp dried Italian oregano
- 2 Tbsp lemon juice
- Salt to taste
Instructions
- In a mixing bowl, large jar, or salad dressing shaker, combine all ingredients and whisk (or shake) until combined. Allow dressing to sit in the refrigerator for at least an hour before serving, in order to rehydrate the dried herbs.
- Enjoy cold on salads, drizzle over appetizers, or use as an oil and vinegar bread dip.