| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
Servings |
INGREDIENTS
|
|
One or a mix of greens like Boston lettuce; Bibb, escarole, field salad, romaine, arugula or watercress |
| 1 |
c |
Vegetable oil |
| 3/4 |
c |
Olive oil |
| 3/4 |
c |
White wine vinegar; Approximately |
|
|
Mustard to taste |
| 2 |
ts |
Salt |
| 1 |
|
Smashed clove or two of garlic |
|
1 |
cup vegetable oil |
INSTRUCTIONS
VINAIGRETTE
COOKING MONDAY TO FRIDAY SHOW #MF6610
Wash greens well and tear them into bite-size pieces. Dry greens well on
cloth towels, then wrap in several layers of paper towels and place package
in fridge. This will keep for several hours, several days even if you wrap
the paper wrapped leaves in a cloth towel and keep them in the crisper
drawer of your fridge.
VINAIGRETTE
3/4 cup olive oil Approximately 3/4 cup white wine vinegar Mustard
to taste 2 teaspoons salt Smashed clove or two of garlic
Mix ingredients and season to taste with salt and pepper. Transfer to glass
quart jar and keep refrigerated. Use as you need it, adding herbs, spices
or crumbled cheese to vary flavor each time.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 16, 1998
A Message from our Provider:
“Find God and you find everything”