Monday, March 14, 2011

Vegan Basil Vinaigrette

2 Cups of EVO, 1/2 Cup red wine vinegar, 3 TBS Dijon, 3 TBS Balsamic, 1/4 Cup Maple Syrup, 2 Cups Packed Fresh Basil and Salt and Pepper. Pop it all into a blender or process. Blend or process.

Makes about 4 cups, enough for sharing with someone you like. Or keeping all to yourself and eating with your finger.

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