Andi's Greek Salad Dressing

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 32
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

View full nutritional breakdown of Andi's Greek Salad Dressing calories by ingredient

Introduction

Found 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

Minutes to Prepare: 10

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)

Directions

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.