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Ingredients Jump to Instructions ↓

  1. 1/2 cup Olive oil

  2. cup Red wine vinegar

  3. cup Crumbled feta or goat cheese

  4. 1 Garlic clove (or more) minced or crushed

  5. 1 tablespoon Dijon-style mustard

  6. 2 tablespoons Finely minced fresh thyme

  7. 1 tablespoon Minced fresh marjoram

  8. 1 tablespoon Minced fresh oregano

  9. 1 teaspoon Honey or sugar

  10. teaspoon White pepper

  11. teaspoon Salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. * 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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