Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 pt Sour cream
1/8 c Tarragon vinegar
1/4 Anchovy paste; tube
1/8 ts Rosemary
1/8 ts Oregano
1 Garlic clove; fresh, mashed
1/8 c Sugar
1/8 c Tarragon vinegar
1/4 c Parsley; chopped
1/2 c Green onion; minced
1 1/2 dr Green food coloring
Salad greens

Mix the mayonnaise and sour cream until well blended.
Add the tarragon vinegar and anchovy paste and blend.
Let stand in the refrigerator for an hour. Blend the rosemary,
oregano and fresh garlic with the sugar and vinegar and let this
mixture stand an hour at room temperature. Combine the two mixtures
and blen in the onion and parsley. Add food coloring as desired.
Store in glass jar in the refrigerator. Use as needed. Makes about
1 1/2 qts. My changes: I eliminate the tarragon vinegar in the mayo
mixture, and use 1/4 cup tarragon vinegar in the herb mix. I use
green onions (4 or 5) including tops. I use 1 clove of garlic,
pureed. I use 1 to 1 1/2 cups of parsley. I do not put any food
coloring in the mixture. I do the salad dressing in my food processor.
Even a friend of ours who NEVER eats salad, eats it at our house
when I make this dressing!

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