- 3/4 cup olive oil
- 1/4 cup distilled white vinegar
- 3 tablespoons cranberry juice
- 1/2 teaspoon dried basil
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- Combine oil, white vinegar, cranberry juice, basil, salt, and black pepper in medium mixing bowl. Whisk thoroughly for a few minutes until oil is thoroughly emulsified. Pour over salad or store in a container in the refrigerator for about 1 week.