Simple Salad Vinaigrette



185 ml ( ¾ cup) Olive Oil
60 ml ( ¼ cup) White Wine Vinegar
5 ml (1 t) Prepared Mustard
45–60 ml (3–4 T) Fresh Herbs, chopped
1 Garlic Clove, finely chopped
3 ml ( ½ t) Salt
15 ml (1 T) Huletts White Sugar
Pepper to taste



  1. Put all the ingredients into a food processor or blender and blend until well combined, or shake well in a screw top jar. Can be refrigerated in a covered container for up to 2 weeks. Shake well before using.

Serving Suggestions: Use on raw vegetables, or hot or cold cooked vegetables, especially green beans, potatoes, tomatoes, leafy salad vegetables, button mushrooms, red or green peppers, shredded cabbage, cauliflower and broccoli.