---------- Recipe via Meal-Master (tm) v8.02
 
      Title: "THYME AND THYME AGAIN" DRESSING
 Categories: Dressings, Sauces, Salads, Herbs
      Yield: 1 servings
 
    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.
  
  Makes 1 cup
  
  Source: Frances Shridan Goulart, Weston, Connecticut
  The Herb Companion, August/September 1993 Typed for
  you by Karen Mintzias
 
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