Oregano, Rosemary & Marjoram Vinegar
Try this oregano-, rosemary-and marjoram-infused vinegar drizzled over tomatoes and fresh mozzarella or combine with olive oil and a little Dijon mustard to make a quick dressing for pasta salad. The recipe makes enough vinegar so you'll have extra to decant into a decorative bottle or two to give away as a simple homemade gift.
Source: EatingWell Magazine, November/December 2012
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Refrigerate for up to 1 year.
Equipment: 3 pint-size (2-cup) glass canning jars; cheesecloth
Nutrition Facts
Serving Size: 1 tablespoon
Per Serving:
3 calories; calcium 0.9mg; magnesium 0.2mg; potassium 0.3mg; sodium 0.3mg.