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Title: A Basic Herbed Salad Dressing For Salad Lovers
Yield: 4 Servings

Ingredients

    1/4 c  white wine vinegar
      1 tb lemon juice; freshly
           -squeezed is
           -- best, up to 2
    1/2 ts sugar
    1/2 ts mild prepared or dijon
           -mustard
      2 tb freshly chopped herbs; see
           -cook's note --  up
           -- to 3
    1/2 c  good light olive oil
      1    clove garlic; halved

Instructions

Cook's note: Good herb combinations are equal parts basil, parsley, thyme
and oregano; equal parts basil, savory and thyme; or equal parts thyme,
chives and basil.
1. Whisk together all ingredients, except the garlic, thoroughly. Let the
flavors blend at room temperature.
2. Rub the salad bowl with the freshly cut halves of the garlic clove,
then discard them. Add washed and dried assorted crispy greens. Pour the
whisked-up dressing over the greens, toss and serve promptly.
Yield: 4-6 servings
Nutritional information (per serving): 200 calories, 0.1 gram protein, 1.9
grams carbohydrates, 21.7 grams fat, 97 percent calories from fat, no
cholesterol, 13 milligrams sodium
This recipe is from "Recipes From a Kitchen Garden" by Renee Shepherd &
Fran Raboff (Ten Speed Press, $11.95)
Source: April 14, 1999, The Orange County Register, #1 newspaper in Orange
County, California
http://www.ocregister.com/living/food/garrec3.shtml
Formatted by Pam Erickson using MC Buster

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Contributor: "Recipes From a Kitchen Garden" by Renee Shepherd & Fra

Preparation Time: 0:00

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