Monday, June 11, 2007

Garlic-Oregano Vinaigrette

Toss this dressing with the lettuce mix for a great starter. The vinaigrette can be stored for a week in the fridge, but bring to room temperature to serve.

½ cup olive oil

½ cup vegetable oil

½ cup white wine vinegar

5 cloves garlic, minced

1 ½ tsp dried oregano, crumbled

1 tsp salt

½ tsp dried mustard


Combine all ingrediants in a jar. Shake well. Makes 1 ½ cups.

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