| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salads, Sauces, 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 | T | Dijon-style mustard |
| 2 | T | Finely minced fresh thyme |
| 1 | T | Minced fresh marjoram |
| 1 | T | Minced fresh oregano |
| 1 | t | Honey or sugar |
| 1/2 | t | White pepper |
| 1/8 | t | 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
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1026
Calories From Fat: 968
Total Fat: 109.7g
Cholesterol: 0mg
Sodium: 493.2mg
Potassium: 209.4mg
Carbohydrates: 12.6g
Fiber: 6.6g
Sugar: <1g
Protein: 2.4g