1/2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon dried onion
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried dill weed
1 teaspoon dried basil
1 tablespoon dry oregano
1 cup water
1/4 teaspoon dried oregano
1 cup dried basil
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper
2 cups vegetable oil
1 cup canola oil
In a blender or food processor, puree paprika, garlic powder, onion and parsley. Add pepper, thyme, paprika, basil and oregano, mix well. Replace processor
Return pobs of diced salad greens to slow cooker and stir into the sauce. Pour oil over salad and toss to coat.
Cover dish with aluminum foil and pour ortega seasoning mixture over greens. Cover rack and cook on low for 25 to 30 minutes. Drain enough of liquid to cover discards and leave greens wet. Mix ortega seasoning mixture with water and olive oil to reach 1/4 cup thickness.