Recipe - Vinaigrette Dressing (Cafe Croissant)

One half cup Red wine vinegar
One fourth cup Chopped onion
2 Cloves garlic; minced
2 tablespoon Dijon mustard
1 tablespoon Honey
4 tablespoon Fresh lemon juice
1 teaspoon Salt
1 teaspoon White pepper
1/8 teaspoon Basil
1/8 teaspoon Dill
1/8 teaspoon Tarragon
1/8 teaspoon Marjoram
1/8 teaspoon Thyme
1 cup Vegetable
One half cup Olive oil

1. Put everything except the oils into your blender (or food processor).
Mix until smooth.

2. Combine oils, and while machine is running, pour in slowly through the
open top or through the feed tube. Mix until dreesing is smoooth and thick.

Note: This can be made in a bowl using a wire whisk to stir. Finely mince
both the onions and garlic. Whisk in oil slowly, until thick.

Owner says: "This is my favorite recipe. Feel free to make it yours by
adding different herbs, more or less garlic, omitting the salt, etc. Just
be sure to keep the oiltovinegar ratio the same. Make a double (or even
triple) batch. It will keep a few weeks in the regrigerator in a covered
jar.

Makes 2One half cups.

Variation: Parmesan Vinaigrette the most popular dressing served at the
restaurant. Take 1One half cups of the above vinaigrette and add to it One fourth cup
of grated Parmesan cheese. Stir it up. Makes 1Three fourths cups.

from Cafe Croissant, 215 SW 5th Street, Corvallis, Oregon. "Cooking at the
Cafe", by Francie O'Shea, 1992, page 25. ISBN: 0963434209.

Per serving: 1107 Calories (kcal); 109g Total Fat; (85% calories from fat);
3g Protein; 39g Carbohydrate; 0mg Cholesterol; 2513mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; One half Fruit; 21
One half Fat; 2 Other Carbohydrates

Recipe by: Cafe Croissant, Corvalis, Oregon

Converted by MM_Buster v2.0n.