Yield: 1 Batch
|1 \N||Garlic clove|
|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.