| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces, Salads, Seasonings |
1 |
Cup |
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.
* Source: Frances Shridan Goulart, Weston, Connecticut * The Herb
Companion, August/September 1993 * Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: add a whole new dimension to your life”