Thyme ‘n’ Thyme Again Salad Dressing
Total TimePrep/Total Time: 5 min.
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!
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!