Serves: 5
Total Calories: 207
Yield: 3/4 Cup

1 small clove garlic minced very fine
10 fresh basil leaves, chopped or torn
2 teaspoons Dijon style mustard
1 tablespoon honey
2 tablespoons unseasoned rice vinegar
2 tablespoons balsamic vinegar
1/2 cup olive oil

Blend the garlic, basil, mustard, and honey into a paste. Add the rice vinegar and balsamic vinegar, mixing thoroughly. Then add the olive oil, slowly blending in a little at a time. Once you’ve finished adding the olive oil and everything is thoroughly blended, decant.

Variations
• For Dill Dressing: Substitute 2 Tbsp. chopped dill for the basil.
• For Oregano Dressing: Substitute 1/2 tsp. dried oregano for the basil.
• For Parsley Dressing: Substitute 2 Tbsp. chopped parsley for the basil.
• For Shallot Dressing: Substitute 1/2 small shallot, minced, for the garlic and omit basil.

Nutritional Facts:

Serves: 5
Total Calories: 207
Calories from Fat: 192

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
My Favorite Dressing
Greek Salad Dressing
Creamy Avocado Dressing
Carrot Ginger Dressing
Avocado Mayonnaise
Red Wine Vinaigrette
Lemon Tahini Dressing