Lemon and Oregano vinaigrette
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
1 lemon yields Lemon Juice 1 tbsp (C) Vinegar, Red Wine (Gr Value) 0.25 cup Cider Vinegar 1 tbsp Lemon Peel 1 clove Garlic 1.5 tsp Oregano, ground 0.25 tsp Salt 0.25 tsp Pepper, black 0.15 tsp Pepper, red or cayenne 0.25 tsp Onion powder 0.1 tsp Garlic powder 8 tbsp Extra Virgin Olive Oil
Zest half of the lemon and then squeeze the (whole lemon) lemon juice into a bowl, adding the zest and the garlic. (I like to use an actual garlic press for this so there are no big chunks of raw garlic.) Add the rest of the ingredients except the oil to the bowl and stir well. Let sit for half an hour or so to let the vinegar permeate everything. Add to a glass jar (or shaker, or container of your choice) and add the olive oil. (About a 1/2 cup). Shake vigorously and enjoy on salads, roasted veggies, whatever! Refrigerate unused dressing immediately.
Serving Size: 1 tablespoon
Number of Servings: 16
Recipe submitted by SparkPeople user AKGIRL362004.
Number of Servings: 16
Recipe submitted by SparkPeople user AKGIRL362004.
Nutritional Info Amount Per Serving
- Calories: 62.5
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 36.5 mg
- Total Carbs: 0.8 g
- Dietary Fiber: 0.1 g
- Protein: 0.1 g
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