I have been on a bit of a black olive tear as
you may have noticed from last week's Black
Olive Fettuccine. It’s amazing the difference
they make in everyday recipes. The same holds true for salad dressing, as I
found out, when I turned my favorite recipe for simple vinaigrette into
something extra special with the addition of black olives. This is tremendously
good, and must be tried. There’s really no need to buy a can of sliced olives
if you have some whole [pitted!] ones in the pantry. Just toss them into your
mini processor and give them a pulse or two first before you throw in the rest
of the ingredients. You are going to love this! Black
Olive Vinaigrette
1 2.25-oz. can sliced black olives
1/3 c. cider vinegar
½ t. kosher salt
1½ t. sugar
¼ t. dry mustard
¼ t. freshly ground pepper
1 t. garlic salt
½ c. vegetable oil
Place all
ingredients into a mini
food processor and pulse until blended.
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2 comments:
I would add them to my Cheerios, if I could! Lol
hugs
Donna
This is on our menu for sure. Thank you for sharing!
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