Making salad dressings from scratch is way easier than you think, and so much healthier and tastier!
This post will keep growing as I made and add different dressings. But right now my favorite one to make is this Italian Dressing. It makes a great Greek Salad dressing (lettuce, tomatoes, red onion, kalamato olives, fetta) a Antipasto Salad (lettuce, red onion, tomato, salami, pepperoni, pepperoncini, mozzarella cheese, garbanzo beans) or a regular ol Dinner Salad (lettuce, tomato, cucumber, red onion)
And if you’re into meal prepping… make any of these in a few jars and store in fridge. Start with dressing, then add tomatoes, red onion, then whatever other toppings you are choosing. The last thing to go in is the lettuce. So it isn’t sitting in the dressing. Store in fridge for a few days, dump in bowl when ready to eat!
Enjoy ~ Jeanne
Ingredients
- 1/4 Cup Olive Oil
- 1/4 Cup red wine vinegar
- 4 cloves of garlic – minced
- 2 Tbsp lemon juice
- 1 Tbsp oregano
- 1 Tbsp Dijon mustard
- 1 Tsp kosher salt
- 1/2 Tsp black pepper
Instructions
- Put all ingredients in mason jar, and shake vigorously.Goes great over Greek salad, antipasto salad, dinner salad… whatever your heart desires.Store in fridge.
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