1/4 cup water
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
2 teaspoons vegetable oil
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
Mixed Herb Vinaigrette
1 tablespoon chopped fresh or 1 teaspoon dried parsley flakes
1/4 teaspoon coarsely-ground black pepper
1 teaspoon chopped fresh or 1/4 teaspoon dried basil leaves
Shake all ingredients in tightly covered container.
About 1/2 cup vinaigrette, 1 tablespoon per serving
Mixed Herb Vinaigrette
Substitute parsley for the dill weed and coarsely-ground black pepper for the pepper. Omit nutmeg. Stir in basil leaves.