Andi's Greek Salad DressingSubmitted by: ANDICOONS
IntroductionFound this recipe on the internet and had to size it down from industrial to household amounts Found this recipe on the internet and had to size it down from industrial to household amounts
Extra Virgin Olive Oil, 1.5 cup (you can use less)
Red Wine Vinegar, 2 cup
Garlic powder, 4 tsp
Oregano, ground, 4 tsp (dry you can use fresh but use more)
Basil, 4 tsp (dry you can use fresh but use more)
Pepper, black, 3 tsp
Salt, 3 tsp
Onion powder, 3 tsp
Dijon Mustard, 3 tsp (I use Jack Daniels Hickory Smoke Dijon)
Serving size is 2 tablespoons assuming a 4 cup result from the recipe.
(Because Olive Oil turns solid in the refrigerator let come to room temperature before serving, or sometimes I like to omit the oil alltogether, and then drizzle olive oil on the salad just before adding the vinegar based part of the dressing.
Number of Servings: 32
Recipe submitted by SparkPeople user ANDICOONS.