INGREDIENTS

INSTRUCTIONS

Start this 6-12 hours before you want to use it on a salad.
Break the dried tomato into small pieces. Put in a ceramic bowl. Pour on
just enough vinegar to barely cover the tomato pieces. Crumble the dried
herbs over the tomato pieces. Mix them in a bit. Add the oil. Stir. Leave
to marinate in the fridge, stirring occasionally until you are ready to
dress the salad.
We put this on a romaine lettuce salad. The salad also had anise slices,
and orange pieces. I don't think we put any onion in, but I was a bit tipsy
on my friends' homemade wine when I was putting together the salad so can't
remember what all went in it. It was a fairly simple green salad though. No
celery or carrots or green peppers in it.
This recipe for dressing got rave reviews from my friends and will be the
recipe I include with the dried tomatoes I made for Christmas gifts this
year.
Created by Sandra P. Hoffman Submitted By SANDRA HOFFMAN
<GHIDRA@INFOWEB.MAGI.COM> On MON, 20 NOV 1995 215516 -0500 (EST)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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