MITCHELL's Lemon Vinaigrette

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this recipe is used in the two others posted by me today.

 

 

* Exported from MasterCook *

 

Lemon Vinaigrette

 

Recipe By :Paulette Mitchell 2000

Serving Size : 0 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice

2 teaspoons minced fresh oregano

2 garlic cloves

1/2 teaspoon sugar

1/4 teaspoon ground pepper

1/8 teaspoon salt

 

Whisk all the ingredients together in a small bowl making certain the sugar

is dissolved. Taste and adjust the seasoning.

 

This dressing will keep for up to 2 days in a tightly closed container in

the refrigerator; shake or whisk before using.

 

Source:

" Vegetarian Sandwiches [iSBN 0811825019] "

Yield:

" 1/2 cup "

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Per Serving (excluding unknown items): 512 Calories; 54g Fat (92.0%

calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg

Cholesterol; 268mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2

Fruit; 11 Fat; 0 Other Carbohydrates.

 

NOTES : This vibrant dressing requires extra virgin olive oil, freshly

squeezed lemon juice and fresh oregano. Toss with mixed baby greens or

spring greens. For a side dish salad use torn romaine lettuce and add

tomato chunks, chopped cucumber, crumbled feta and sliced olives to make

the salad more substantial. This dressing is also a component of Potato

Salad with Lemon Vinaigrette and a variation for marinated oven dried

tomatoes.

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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