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Greek Salad Dressing Recipe


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     Greek Salad Dressing

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   12

3/4 cup extra-virgin olive oil
1 large juicy lemon zested and juiced (about 1/4 cup)
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 clove garlic minced
1/4 cup crumbled feta optional
salt and pepper

Set out a pint jar. Place the oil, lemon juice and zest, vinegar, Dijon mustard, oregano, and minced garlic in the jar. Cover and shake well to emulsify. Add the crumbled feta, if using, and shake again. Taste, then salt and pepper as needed. (I usually add about ½ teaspoon salt and ¼ teaspoon fresh cracked pepper.) Notes To store, cover and refrigerate for up to 3 weeks. When ready to use, remove the lid and warm in the microwave, just long enough to soften the oil… Not to heat the dressing. Then cover and shake.

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