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"Thyme and Thyme Again" Dressing


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Herb/spices Salad dress Sauces Stuffing

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

Directions:

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