Fresh Herb Vinaigrette

Ingredients:
1/3 c EVOO
1/3 c your choice of vinegar (I like apple cider vinegar or red wine)
1-2 tsp Splenda (or a drop or two of Sweetzfree, same difference)
1 tbsp snipped fresh thyme, oregano, or basil, OR 1/2 tsp dried thyme, oregano, or basil, crushed (I usually do 1/2 tbsp basil and 1/2 tbsp of parsley or rosemary)
1/4 tsp dry mustard OR 1 tsp Dijon-style mustard (I use the Dijon)
1 clove garlic, minced
1/8 tsp freshly ground black pepper

In a screw top jar, add all ingredients. Cover and shake well. Serve immediately or cover and store in fridge for 3 days if you used fresh herbs, up to a week if you went with dried. Shake before using.

Variations:

Apricot Vinaigrette:
As above, but use white wine vinegar and reduce amout to 2 tbsp, add 1/3 c apricot nectar. (Not LC)

Basalmic Vinaigrette:
As above, but use regular or white balsamic vinegar. (Not for Induction)

Orange Balsamic Vinaigrette:
Prepare Balsamic Vinaigrette as above except reduce the balsamic vinegar to 3 tbsp. Add 1/2 tsp finely shredded orange peel and 1/4 c orange juice (Not LC)

Ginger Vinaigrette:
Prepare as abovexn except use rice vinegar, subsitute 2 tbsp honey for the sweetner, and use 1 tsp fresly grated ginger instead of the herb. Add 2 tsp soy sauce (Not LC)