This is one of my family's favorite vinaigrettes. It's fresh and flavorful with an extra dose of garlic, plus red wine vinegar and lemon juice acidity. It reminds me a bit of the dressing at Olive Garden...although I'd say this Italian vinaigrette recipe is even better!
Ingredients
4mediumcloves garlic, minced
¼cupextra-virgin olive oil
¼cupred wine vinegar
2tablespoonsfreshly squeezed lemon juice
2tablespoonsdried oregano
1tablespoonDijon mustard
1½teaspoonsMorton kosher salt
1teaspoongranulated sugar
¼teaspoonfreshly ground black pepper
Instructions
Place all ingredients in a small bowl or tall jar. Use an immersion blender to combine and emulsify. If you don't have an immersion blender, cover jar tightly and shake ingredients vigorously (just know that the vinaigrette will not be as smooth). Yield: about ⅔ cup of vinaigrette.
You can make this recipe a day or two prior to serving. Store in the refrigerator, in a container with a tight-fitting lid. Remove from refrigerator 30 minutes prior to serving, to let oil come to room temperature. Shake vigorously to combine.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.