Here’s a little tip: Store your dressing in a jar with a screw top lit. Shake vigorously before serving. ¼ c. Water ¼ c. Lemon Juice ¼ c. Red Wine Vinegar 2 cloves Garlic 1 tsp. Sugar ¾ tsp. Salt ¾ tsp. Paprika ¾ tsp. dried Oregano ½ tsp. Onion Powder ½ tsp. Ground Mustard 1½ […]
Here’s a little tip: Store your dressing in a jar with a screw top lit. Shake vigorously before serving.
¼ c. Water
¼ c. Lemon Juice
¼ c. Red Wine Vinegar
2 cloves Garlic
1 tsp. Sugar
¾ tsp. Salt
¾ tsp. Paprika
¾ tsp. dried Oregano
½ tsp. Onion Powder
½ tsp. Ground Mustard
1½ tsp. Fresh Thyme Leaves
¾ c. Olive Oil
Place all ingredients in a blender except oil.
Process until pureed.
With the blender running, gradually stream in the oil.
Serve over salad greens.
Refrigerate any leftovers.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.