Ingredients
Salad dressing:
- 1/4 cup red wine vinegar
- 2 garlic cloves, lightly crushed and quartered
- 1 teaspoon fresh oregano leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
- 1 teaspoon fresh thyme leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
- 1 teaspoon fresh parsley leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup extra-virgin olive oil
- 6 cups mixed greens (organic mesclun mixture such as mache, arugula, chicory) soaked and dried in a salad spinner
- 2 large tomatoes, cut into wedges
- 2 English cucumbers, peeled and sliced
- 2 large carrots, peeled and sliced into rounds
Directions
Through the feed opening of a running blender add, 1 at a time, the vinegar, garlic, oregano, thyme, parsley, salt, and pepper. Then, leaving the blender running, gradually add the olive oil in a thin stream. Season, to taste, with salt and pepper.
Gently toss together the greens, tomatoes, cucumbers, and carrots with enough of the dressing to coat. Serve family style with the remaining salad dressing on the side.
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By estreza_12730852
Jarratt, 86
on March 12, 2010
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Thank you for the recipie! I've been looking for this recipie for years. I used to live in Las Vegas and restaurants there often make their own fresh daily salad dressings. After I moved, I had a hard time trying to make my own dressings, as it was hit or miss. I could never go back to botted dressings, either, because they just don't taste that fresh to me. I will enjoy making salads with this dressingl Thank you again!
Elizabeth
By nightstarry3_77...
ft lauderdale, FL
on July 18, 2008
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only made the dressing but thought it was great and so easy. It doesent refrigerate well so amke sure to use as soon as you make it.
By ruthanne.hill_1...
Springdale, AR
on March 17, 2008
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Too much oil, not enough taste. Probably would have been better made several days ahead so herbs could blend.
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