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Classic Vinaigrette from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain
- Serves: 8
- 2 garlic cloves, crushed
- ⅔ cup olive oil
- ⅓ cup flavored vinegar (balsamic or berry work well)
- 2 teaspoons combined herbs, crushed (basil, thyme, oregano)
- salt and pepper to taste
- Combine all ingredients in a jar with a tight-fitting lid. Shake well before using.
- Refrigerate between uses but let dressing come to room temperature before serving since some olive oils will become semi-solid when refrigerated.