"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Vinaigrette (Dressing) Recipe

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This recipe for Vinaigrette (Dressing), by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat (Mealing) Setzer
Added: Friday, January 21, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 tablespoon Dijon mustard
2 tablespoons vinegar
6 tablespoons salad oil
2 tablespoons lemon juice
6 tablespoons olive oil
salt and pepper to taste

Directions:
Directions:
Put all ingredients in a bowl and beat for 1 minute with a whisk. Toss with greens or whatever you wish. Use as a base for Mimosa Dressing: add 1 hard-cooked egg white and 2 tablespoons parsley. For a Nicoise Dressing add finely diced onion and garlic.

Personal Notes:
Personal Notes:
This is a good basic dressing. In December Jack (Percy) and Vera Getzen sent Doc and Dear avocados from their tree in Lakeland, Florida. Mother just cut them in half, removed the seed and served them in the shell with her vinaigrette dressing. I usually slice them and serve with ruby red grapefruit sections on Boston or butter crunch lettuce with the vinaigrette on the side.

 

 

 

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