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Appetizers
Makes 8 servings
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 ¼ teaspoon coarsely ground black pepper Pinch salt ½ cup vegetable oil ⅓ cup extra-virgin olive oil 8 cups mixed baby salad greens (about 20 oz.), washed, dried and torn into bite-sized pieces
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.
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