Andi's Greek Salad Dressing
- Minutes to Prepare:
- Number of Servings: 32
Ingredients
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)
Mix all of the ingredients together in a jar or plastic container with a tight lid, and shake. It tastes better when stored for at least a day. Will stay fresh in the fridge for several weeks. I usually cut back the amount of oil and sometimes add a little sugar to cut the acidity of the vinegar. You could also use less vinegar, or substitute some of the oil for water.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 95.9
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 229.8 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.2 g
- Protein: 0.1 g
Member Reviews