Lavender Basil Balsamic Vinaigrette


Yield: About ¾ cup, enough for 4-6 salads

Yield: ¾ cup


1/4 cup Flying Olive Lavender Balsamic Vinegar

2 Tbsp chopped fresh basil

2 Tbsp freshly squeezed lemon juice

1 Tbsp Dijon mustard

1 tsp sugar, more to taste

1 tsp minced garlic

1/2 tsp salt

1/2 tsp pepper

1/3 cup Flying Olive Basil Extra Virgin Olive Oil

6 cups mixed greens

2 cups baby spinach

4-6 fresh raspberries per salad (about 1 pint total)

¼ cup nuts: pistachios, almonds, or walnuts


To prepare the vinaigrette, mix together the first 9 ingredients in a jar with a lid or by whisking the ingredients in a small dish

Mix together the greens and spinach and place in a large bowl or on individual plates. If using a large bowl mix in ½ the dressing and toss well. Add more as needed. Place the salad on plates (if you haven’t already done so). For ndividual salads, drizzle on the dressing. Add more as needed.

Add the fresh raspberries and nuts and serve.

This vinaigrette is also great with roasted potatoes or sweet potatoes to make a delicious potato salad.

Submitted by Barb L.