Greek Salad Dressing
Yield: 6 servings
Bright and tangy, with lots of lemon, garlic, and oregano, this Greek Salad Dressing is easy to make and tastes SO much better than store-bought!
Ingredients
- ⅓ cup extra-virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons lightly packed, finely grated lemon zest (use a microplane zester)
- 2 large garlic cloves, finely grated (use a microplane zester)
- ½ teaspoon dried oregano
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
- Place all dressing ingredients in a pint jar and add a tight-fitting lid. Shake vigorously for 15-20 seconds to combine and emulsify. Or whisk together all salad dressing ingredients in a small bowl.
- Use right away or store in the refrigerator, with tight lid. If olive oil solidifies from the cold temperature, let sit at room temperature for 20 minutes or so before using.
Notes
Makes about ¾ cup.
Nutrition Information:
Serving: 1 Calories: 234kcal Carbohydrates: 26g Protein: 6g Fat: 14g Saturated Fat: 5g Polyunsaturated Fat: 8g Cholesterol: 20mg Sodium: 389mg Fiber: 5g Sugar: 14g
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.