A simple, versatile vinaigrette that tastes much fresher than store-bought dressings. Vinaigrette may be stored in the refrigerator for up to two weeks.
1 medium garlic clove, peeled 4 tablespoons red wine vinegar 2 tablespoons Dijon mustard 1 teaspoon dried oregano 1 teaspoon dried thyme 1/4 teaspoon coarsely ground black pepper Pinch salt 1/2 cup vegetable oil 1/3 cup extra-virgin olive oil 8 cups mixed baby salad greens (about 20 oz.), washed, dried and torn into bite-sized pieces
Calories 239 (87% from fat) · carbo. 6g · prot. 2g · fat 23g · sat. fat 3g · chol. 0mg · sod. 173mg
In a Cuisinart® Mini-Prep® Processor fitted with the sharp blade, process garlic on Hi speed until minced, about 5 seconds. Add vinegar, mustard, oregano, thyme, pepper and salt. Process on Hi speed until combined, about 5 seconds. Add oils and process on Hi speed until mixed, about 5 seconds. Transfer to a jar and refrigerate. Just before serving place greens in a large salad bowl. Drizzle half of vinaigrette over greens and gently toss. Add more dressing to suit your taste.