| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Stuffings, Sauces, Salad/dress, Herb/spices | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Olive oil |
| 1/4 | c | Red wine vinegar |
| 1/4 | c | Crumbled feta or goat cheese |
| 1 | Garlic clove (or more) minced or crushed | |
| 1 | tb | Dijon-style mustard |
| 2 | tb | Finely minced fresh thyme |
| 1 | tb | Minced fresh marjoram |
| 1 | tb | Minced fresh oregano |
| 1 | ts | Honey or sugar |
| 1/2 | ts | White pepper |
| 1/8 | ts | Salt |
INSTRUCTIONS
Place all ingredients in a jar, seal tightly, and shake vigorously for 10 seconds. Use immediately or refrigerate. Shake again before serving. If kept refrigerated, the vinaigrette should keep for up to two weeks. Makes 1 cup Source: Frances Shridan Goulart, Weston, Connecticut The Herb Companion, August/September 1993 Typed for you by Karen Mintzias Posted to MM-Recipes Digest V3 #246 Date: Sun, 8 Sep 1996 23:50:46 -0400 From: BobbieB1@aol.com
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