Turn any roasted or grilled vegetable into a picnic ready cold salad by marinating it for a few hours in this sweet-tart vinaigrette. Stir in your favorite fresh herbs just before serving.
- 1/2 Cup Olive Oil
- 1/2 Cup Sherry Vinegar Or Red Wine Vinegar
- 2 Teaspoons Kosher Salt
- 1 1/2 Teaspoons Honey
- In medium-size bowl whisk oil, vinegar, kosher salt, and honey to combine well.
- Makes About 1 Cup
- Prep Time: 10 Minutes Cook Time: 0 Minutes Total Time: 10 Minutes
- "Work With What You Got!"
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