Creamy Basil Vinaigrette

There is nothing I love more than a good salad. One that makes you forget you aren't eating a cheeseburger and fries because it's absolutely fabulous. I had that happen to me when we were in Hawaii. We were having lunch at Pita Paradise in Wailea and the fresh Ahi tuna Greek salad I had with a creamy basil dressing was so out of this world good, that Dusty was actually jealous of my salad and sad he was eating a sandwich instead. Believe me....that rarely happens!

I've never been a fan of a "simple vinaigrette" with just lemon juice, olive oil, Dijon, salt and pepper. I find the dressing bland and lacking something. It just doesn't do it for me. This vinaigrette is so light, healthy and refreshing with the right amount of flavor and sweetness that I always use as my go-to vinaigrette. Most of the time I make it with dried basil which is just as flavorful. Usually I'm never lucky enough to find fresh basil in our grocery store, so when I saw it this week in the store, I had to snatch it up! Besides being so delicious that you want to just drink it up, it is ridiculously easy to make as well. Add the ingredients to a jar with a lid and shake it!



 

Creamy Basil Vinaigrette

{Makes 1/2 cup}

-1/3 cup Basil Infused Olive Oil (or any EVOO)

-2 tablespoons Honey

-2 tablespoons Lemon Juice

-1 tablespoon Rice Wine Vinegar

-1/2 tablespoon Honey Mustard

-2 cloves minced Garlic

-2 tablespoons fresh minced Basil or 1 teaspoon dried Basil 

Combine all the ingredients into a jar with a lid. Place the lid on the jar and shake vigorously until the dressing has become emulsified and the ingredients incorporated. Serve immediately or store in an airtight container for 1 week in the refrigerator. Enjoy!