6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 garlic cloves, chopped
1 teaspoon dried basil, crumbled
1/4 teaspoon dried crushed red pepper
Pinch of dried oregano
1. Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.
Makes about 1/2 cup.
This basic Italian vinaigrette is great for dressing up simple leaf lettuce salads to various types of meat, poultry and seafood entrée salads.