House Dressing

Several years ago, I found a basic oil and vinegar salad dressing recipe that has just stuck for us - it's become our house dressing. It's fantastic on any green salad, pasta salad (as pictured), or as a marinade on chicken. Simple and delicious- two requirements in my kitchen these days.

adapted from All Recipes and Simply Recipes

1/3 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced

1Tablespoon chopped fresh chives or green onions (~ 2 green onions)

1/4 cup chopped fresh parsley 

2 teaspoons Dijon-style mustard

1-2 teaspoons sugar

1/4 teaspoon salt 

1/8 teaspoon pepper

1 Tablespoon parmesan or 2 Tablespoons crumbled feta 

Mix ingredients together in a container with a tightly fitting lid. Shake very well and let sit for at least half and hour before serving. In my experience, it keeps well up to two weeks in the refrigerator (and probably longer, if you can keep from eating it!).

To make this a cream dressing, add a tablespoon of mayonnaise. I usually add another half teaspoon of sugar but taste it for yourself and add sugar according to your preference.