Thyme 'n' Thyme Again Salad Dressing Recipe

5 2 2
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Thyme 'n' Thyme Again Salad Dressing Recipe

Read Reviews
5 2 2
Publisher Photo
You just can't beat the flavor of fresh herbs. For a little extra zest, I sometimes use lemon or caraway thyme.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 5 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 5 min.

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons minced fresh thyme
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon minced fresh marjoram
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1-1/2 to 2 teaspoons sugar
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon salt
  • Mixed salad greens

Directions

In a jar with a tight-fitting lid, combine the first 11 ingredients. Shake well just before serving over salad greens. Store in the refrigerator. Yield: 1 cup.
Originally published as Thyme 'n' Thyme Again Salad Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p224

Nutritional Facts

2 tablespoons: 196 calories, 20g fat (3g saturated fat), 4mg cholesterol, 236mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 2g protein.

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons minced fresh thyme
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon minced fresh marjoram
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1-1/2 to 2 teaspoons sugar
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon salt
  • Mixed salad greens
  1. In a jar with a tight-fitting lid, combine the first 11 ingredients. Shake well just before serving over salad greens. Store in the refrigerator. Yield: 1 cup.
Originally published as Thyme 'n' Thyme Again Salad Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p224

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MY REVIEW
annrms User ID: 2649709 65129
Reviewed Mar. 5, 2014

"Winner, winner! I doubled this recipe and used dried herbs. I used only a little sugar. I suggest you add enough to please your palate. Imported feta (from Greece) is made from pasteurized sheep & goat milk so it's much more "pungent" than domestic which is made from cow's milk (usually). I learned that tidbit from America's Test Kitchen! I also thinned the dressing with about 1/3 cup 1% milk. This smoothed it out and cut the pungency. I would make this dressing again. I am already dreaming of a pasta salad with more of this!"

MY REVIEW
juliecooks4u User ID: 1585693 155690
Reviewed Mar. 6, 2012

"This is a definite keeper! LOVE this recipe! I made it an hour before so the feta would "melt" into the dressing (I use sheep's milk feta) and I didn't have fresh herbs, but dried were delicious too! (Use 1/3 for dried, so 1 T = 1 t.) Slightly sweet, and tangy from the vinegar and the feta! Made our salad a BIG hit!"

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