1 red onion, diced
1/4 cup red wine vinegar
1 Tbsp. balsamic vinegar
1 1/2 Tbsp. extra virgin olive oil
3 Tbsp. shredded fresh basil
Salt and pepper to taste
Combine all ingredients
and mix gently. Cover and let stand at
room temperature 1 hour. Can be made up
to 6 hours ahead and stored in refrigerator.
Serve at room temperature.
This is our cousin Beverly Craig’s recipe. Try this salad with sliced vine ripened
tomatoes and Vidalia onions in the spring.
Just pour the dressing over, no need to marinate. Sprinkle with basil. Very, very good!!
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