- 6 tablespoons white wine vinegar
- 6 tablespoons canola oil
- 2 tablespoons finely chopped onion
- 1 teaspoon salt
- 1/2 teaspoon each minced chives, chervil and tarragon
- 1/2 teaspoon dill weed
- Assorted salad greens
- In a small bowl, whisk the vinegar, oil, onion and seasoning until blended. Serve with salad greens. Yield: 2/3 cup.
Originally published as Mixed Herb Salad Dressing in Taste of Home December/January 2004, p35
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