| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Stuffings, Sauces, Salad/dress, Herb/spices |
1 |
Servings |
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.
Makes 1 cup
Source: Frances Shridan Goulart, Weston, Connecticut The Herb
Companion, August/September 1993 Typed for you by Karen Mintzias
Posted to MM-Recipes Digest V3 #246
Date: Sun, 8 Sep 1996 23:50:46 -0400
From: BobbieB1@aol.com
A Message from our Provider:
“Don’t confuse God’s patience with his final response”