Greek Salad Dressing

Greek Salad Dressing

2 cloves freh garlic, crushed (I used two because my red wine vinegar had garlic in it).  You may want to use more otherwise)
1 ½ tsp Dijon mustard
½ cup olive oil
3 tbs lemon juice
5 tbs red wine vinegar
½ tsp bail leaves
½ tsp oregano leaves
Salt and fresh ground pepper to taste (1/4 to ½ tsp each or thereabouts)
Dash of sugar or sugar substitute (no more than ½ tsp, I used ¼)

You can shake and serve this dressing, but if you have the time and energy, it works even better in the blender or food processor. Put everything but the oil in on low speed and then add oil in a slow steady stream until it is all emulsified.


1 Response so far »

  1. 1

    […] for this week’s CSA crop.  Had two small cukes, a few tomatos, some feta and some leftover homemade greek dressing .  Whipped this up and it was a hit!  Onions and olives would also be delicious in […]

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