I’ve struggled with my herbs this year. They grew like crazy last year, but this year….they just are not growing well at all.
I was surprised to find a small herb harvest the other day. I didn’t need them for cooking, but they were ready to harvest so I decided to make an herb infused salad dressing.
Herb Garden Salad Dressing
-Cut fresh herbs: I used cilantro, dill, basil, flat leaf parsley and thyme.
-Put them in a mason jar and add about 1/3 cup of vinegar, 1/3 cup of olive oil, and 1/3 cup of water.
-I added a few tablespoons of salt and pepper.
-Refrigerate overnight and taste test. Mine needed more salt and water.
-Remove herbs, use your infused dressing as is or add in additional oil/water/vinegar to fit your taste.
Super easy and a great way to control what goes on your salads! I would use it on green salads and fresh summer pasta salads as well.