Yield: 1 Batch
| Measure | Ingredient |
|---|---|
| 1 | Garlic clove |
| 1 pinch | Salt |
| 3 tablespoons | Olive oil |
| 1 tablespoon | Red wine vinegar |
| 1 tablespoon | Chives, chopped |
| 2 tablespoons | Sorrel, chopped |
| 1 teaspoon | Dried basil |
| 2 tablespoons | Plain yogurt |
Slice garlic in half, shake a pinch of salt in a wooden salad bowl, and rub the inside of the salad bowl with garlic halves. Mix remaining ingredients in a small jar with lid. Shake vigorously.
Spoon over mixed greens, allowing 1 tb. per serving.
Yield: Approximately 5 servings.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog, Vol. 9, No. 1. Spring 1992. Pg. 12. Posted by Cathy Harned.