| | Directions | | Put in blender vinegar, sugar, mustard, garlic, salt and pepper. Process until well blended. With blender running, slowly add oil and process until smooth. Stir in basil. Refrigerate for about an hour for flavors to meld together. Serve over lettuce and tomato salad. |
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| Ingredients | | - |  | 1/2 cup red wine vinegar |
| - | | 1/4 cup sugar |
| - | | 2 teaspoons Dijon mustard |
| - | | 1 clove garlic, pressed |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon black pepper |
| - | | 1/2 cup vegetable or olive oil |
| - | | 2 tablespoons fresh basil or 1 teaspoon dried basil |
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