1/4 cup olive oil
3 tablespoons white wine vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon dried pineapples
2 tablespoons butter, melted
1 clove garlic, minced
2 large carrots
2 small tomatoes, chopped
1/2 cup fresh vegetable oil
1 (13 ounce) can white-meat croutons, drained
In a medium bowl, mix olive oil, vinegar, salt, pepper, basil, oregano, black pepper, basil, thyme, pineapples, butter, garlic and carrots. Cover and refrigerate for 1 to 2 hours or until set.
To serve, arrange croutons in a large baking dish. Pour oil mixture over croutons. Sprinkle with remaining croutons. Cover and refrigerate overnight.
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