Ready-in-the-Fridge Homemade Oil and Vinegar Dressing and Vinaigrette

Blend the following ingredients and store in the fridge in a glass jar to use as a salad dressing or vinaigrette for vegetables.  Take out of the fridge 30 minutes before use because the oil will solidify in the fridge. Shake before serving. This will keep for a month in the fridge.

To store longer, blend the oil, vinegar and plain salt. Don't add the garlic. Add garlic just before serving.

• 4 cups extra-virgin olive oil or canola/olive oil blend
• 1 cup white wine vinegar
• 1 tbsp garlic salt OR 1 tbsp. salt and 6 cloves thinly sliced garlic

For a spicy vinaigrette, add crushed, dried chili peppers (1 tbsp to the full jar, or adjust quantity to the amount being served.)

To use as a salad dressing for cold, diced potatoes, add a sprinkling of rosemary and some fresh, chopped green onion.

To use as a vinaigrette for string beans, add a sprinkling of dried oregano.