Spicy Vinaigrette
Yields: 1 cup
 
Ingredients
  • ½ cup extra-virgin olive oil
  • ¼ cup minced red onion
  • ¼ cup minced red bell pepper
  • ¼ cup minced green bell pepper
  • ¼ cup red wine vinegar
  • 2 tablespoons minced garlic
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons mild-flavored honey, such as clover honey
  • 1½ teaspoons crushed red pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
Instructions
  1. In a medium nonreactive bowl, whisk together all ingredients until well combined. Cover and refrigerate overnight.
Notes
Note: Vinaigrette may be prepared up to 3 days in advance. If the oil separates, return the vinaigrette to room temperature, and whisk vigorously immediately before using.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crabmeat-and-avocado-salad/