Greek Salad Dressing Recipe
Whether it’s tossed into a big green salad with kalamata olives and feta or poured over a gluten-free pasta salad, this vinaigrette adds bright, zesty flavor.
Servings 6
Calories 163kcal
Equipment
- immersion blender or countertop blender
Ingredients
- ½ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard (or whole grain mustard)
- 1 tsp roughly chopped fresh garlic (or 1/4 tsp garlic powder)
- ½ tsp dried oregano
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
Instructions
- Place olive oil, red wine vinegar, lemon juice, mustard, garlic, and salt in a quart-size mason jar (if using immersion blender) or countertop blender container.
- If using an immersion blender, position the blade at the bottom of the jar and draw it upwards to form an emulsion. (An emulsion is when the dressing become thick and creamy.)If using a countertop blender, blend until well-combined. This will yield a thinner, traditional vinaigrette consistency.
- Add in freshly-ground black pepper and oregano, then pulse to combine.
- Store in an airtight container in the fridge.
Nutrition
Serving: 2tbsp | Calories: 163kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 204mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg