Title: Thyme and Thyme Again Dressing
Categories: Sauces, Salads, Seasonings
Yield: 1 Cup

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

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.

* 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