BeingJewish.org - Jewish Cooking Expert

Balsamic Vinegar Dressing (pareve)
makes about 2 1/2 cups

one of the choice of dressings served daily with fresh baby greens
1/2 teaspoon each oregano, thyme, dill, mustard, granulated garlic, white pepper
1 tablespoon chopped fresh basil
1 1/2 teaspoons onion powder
1/2 cup balsamic vinegar
1/2 cup honey
1 1/2 cups vegetable oil

Place all ingredients except oil in the blender. Blend at High for 1 minutes. With motor running gradually add the oil. Let stand for 1/2 hour. Chill before serving.

approx. nutrients per tablespoon: calories – 106 protein – 0g

carbohydrates – 4g fat – 10g cholesterol – 0mg sodium – 0mg

This recipe from the article Towboat Dining

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.