Name: Sauteed Garlic Salad Dressing
Ingredients: 1 tb Wine vinegar; 1 tb Lemon juice; 1 ts Dijon mustard; 1/4 c Olive oil; 1 ts Garlic (heaping) or; 2 lg Garlic cloves; fine chopped; Salt & freshly ground pepper; Torn lettuce to serve 4; 1 lg Tomato, seeded & chopped, or; 2 sm Tomatoes; 1/4 c Fresh chives; chopped; Salt and pepper; 1/2 c Walnuts; toasted; 2 tb Grated Asiago cheese or; Fresh Parmesan cheese*

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Cheese/eggs, Dressings, Harned 1994, Herbs, Nuts	4	Servings

INGREDIENTS

1	tb	Wine vinegar
1	tb	Lemon juice
1	ts	Dijon mustard
1/4	c	Olive oil
1	ts	Garlic (heaping) or
2	lg	Garlic cloves; fine chopped
		Salt & freshly ground pepper
		Torn lettuce to serve 4
1	lg	Tomato, seeded & chopped, or
2	sm	Tomatoes
1/4	c	Fresh chives; chopped
		Salt and pepper
1/2	c	Walnuts; toasted
2	tb	Grated Asiago cheese or
		Fresh Parmesan cheese*

INSTRUCTIONS

*Use up to 3 tb. of cheese, according to taste.
In a bowl or blender, combine vinegar, lemon juice and mustard.
In a small skillet, heat olive oil.  Add garlic; saute until just golden.
Gradually whisk in the vinegar mixture, blending thoroughly. Add salt and
pepper to taste.
Pour dressing over salad bowl containing the lettuce and tomato; sprinkle
walnuts and cheese over the salad before serving.
From 1994 Shepherd's Garden Seeds Catalog, pg. 22. Posted by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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