Orégano Salad Dressing

Preparation info

  • Difficulty

    Easy

  • Makes

    1½ cups

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Toss lettuce with this dressing for the pheasant or fish dinner

Ingredients

  • ¾ c. vinegar
  • 1 tblsp. salt
  • 1 tblsp. sugar
  • 1 tsp. orégano leaves
  • 2 tsp. pepper
  • tblsp. sweet basil
  • 2 cloves garlic, split
  • ¾ c. salad oil

Method

  • Combine all ingredients, except oil. Let marinate 24 hours.
  • Strain vinegar; add oil. Shake vigorously.