Mema Linda’s Basic Vinaigrette from Jennifer Miller
Serves 2
1/8 cup extra-virgin olive oil
1/8 cup seasoned rice vinegar (try Nakano Seasoned Rice Vinegar)
1 tsp of sugar
garlic powder to taste (tends to blend better in this than chopped fresh garlic)
pinch of ground mustard (to emulsify the ingredients together)
salt (kosher or regular) and Pepper (ground pepper always tastes better)
Optional Additions:
Dried Oregano (for Greek salads)
Dried Basil (for Italian salads)
Whisk all ingredients together. Sample, and adjust seasonings to taste. Keep in the refrigerator for up to a week. Double portions for larger servings.