Sauteed Garlic Salad Dressing

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Sauteed Garlic Salad Dressing

cheese/eggs, dressings, herbs, nuts

1 tablespoon wine vinegar
1 tablespoon lemon juice
1 teaspoon dijon mustard
1/4 cup olive oil
1 teaspoon garlic (heaping) or
2 large garlic cloves; fine chopped
1 salt & freshly ground pepper
1 torn lettuce to serve 4
1 large tomato, seeded & chopped, or
2 small tomatoes
1/4 cup fresh chives; chopped
1 salt and pepper
1/2 cup walnuts; toasted
2 tablespoon grated asiago cheese or
1 fresh parmesan cheese*

*Use up to 3 tb. of cheese, according to taste. In a bowl or blender, combine vinegar, lemon juice and mustard. In a small skillet, heat olive oil. Add garlic; saute until just golden. Gradually whisk in the vinegar mixture, blending thoroughly. Add salt and pepper to taste. Pour dressing over salad bowl containing the lettuce and tomato; sprinkle walnuts and cheese over the salad before serving. From 1994 Shepherd's Garden Seeds Catalog, pg. 22. Posted by Cathy Harned.