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Playing Summer Basics: No-Cook Pasta Sauce & 3-Ingredient Sangria

You’ll never need to buy another bottle of pre-made salad dressing again! Use these pantry staples to create and experiment with your own homemade dressings. Don’t just stop at salad; toss with steamed veggies, roasted potatoes or serve over grilled chicken or steak! Double or triple the recipe and store in the refrigerator for up to 10 days.

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  • 2 tablespoons Dijon mustard, regular or grainy
  • 1/4 cup vinegar of your choice
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper, to taste
Serves: about 1 cup

Add mustard, vinegar, olive oil, salt and pepper to a clean jar. Secure the top and shake well to combine.