1 c. white balsamic vinegar
Pinch of crushed red pepper
1/4 c. sugar
1/4 c. fresh basil
1/4 c. pitted Kalamata olives
1 c. olive oil
3/4 c. vegetable oil
4 c. microgreens or salad mixture of your choice
Place vinegar, red pepper, sugar, basil, and olives in a good processor and pulse until blended. With the processor turning, slowly drizzle in the oil. Toss the dressing with the greens and serve immediately.
Makes 2 cups.
From Peta Animal Times.
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