December 6, 2016

Dill & Red Onion Vinaigrette

1/2 c. vegetable oil
1/4 c. red-wine vinegar
1/4 c. red onion, minced
1½ T. fresh dill, chopped
1 T. fresh parsley, chopped
1 t. dijon mustard
salt and freshly ground pepper to taste
Combine ingredients in jar or bottle that can be tightly sealed. Shake well before each use. Will keep for several weeks refrigerated.

Bonnie Bourn, Constantine