Lemon and Oregano vinaigrette

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Lemon and Oregano vinaigrette calories by ingredient


Introduction

Reminiscent of Greek style salad dressing. The oregano is actually dried leaf oregano, the red pepper is red pepper flakes, and the vinegar I used was not apple cider it was white, but unfortunately these ingredients were not available in the database when I calculated the recipe. I liked the plain old white vinegar for this so it would not overpower the lemon flavor, but use whatever you like! Reminiscent of Greek style salad dressing. The oregano is actually dried leaf oregano, the red pepper is red pepper flakes, and the vinegar I used was not apple cider it was white, but unfortunately these ingredients were not available in the database when I calculated the recipe. I liked the plain old white vinegar for this so it would not overpower the lemon flavor, but use whatever you like!
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

Directions

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.