| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
1 |
Servings |
INGREDIENTS
| 1/4 |
pt |
Sour cream |
| 1/8 |
c |
Tarragon vinegar |
| 1/4 |
|
Anchovy paste; tube |
| 1/8 |
ts |
Rosemary |
| 1/8 |
ts |
Oregano |
| 1 |
|
Garlic clove; fresh, mashed |
| 1/8 |
c |
Sugar |
| 1/8 |
c |
Tarragon vinegar |
| 1/4 |
c |
Parsley; chopped |
| 1/2 |
c |
Green onion; minced |
| 1 1/2 |
dr |
Green food coloring |
|
|
Salad greens |
INSTRUCTIONS
Mix the mayonnaise and sour cream until well blended. Add the tarragon
vinegar and anchovy paste and blend. Let stand in the refrigerator for an
hour. Blend the rosemary, oregano and fresh garlic with the sugar and
vinegar and let this mixture stand an hour at room temperature. Combine the
two mixtures and blen in the onion and parsley. Add food coloring as
desired. Store in glass jar in the refrigerator. Use as needed. Makes about
1 1/2 qts. My changes: I eliminate the tarragon vinegar in the mayo
mixture, and use 1/4 cup tarragon vinegar in the herb mix. I use green
onions (4 or 5) including tops. I use 1 clove of garlic, pureed. I use 1 to
1 1/2 cups of parsley. I do not put any food coloring in the mixture. I do
the salad dressing in my food processor. Even a friend of ours who NEVER
eats salad, eats it at our house when I make this dressing!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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