Community Pick
Greek Salad Dressing
photo by Lori Mama
- Ready In:
- 10mins
- Ingredients:
- 10
- Yields:
-
1 bottle
- Serves:
- 20-30
ingredients
- 1 cup olive oil
- 3 teaspoons garlic powder
- 3 teaspoons dried oregano
- 3 teaspoons dried basil
- 2 teaspoons ground black pepper
- 2 teaspoons salt
- 2 teaspoons onion powder
- 1 teaspoon ground mustard
- 1 teaspoon rosemary
- 1 1⁄3 cups red wine vinegar
directions
- Simply pour all ingredients into a container (bottle is best).
- Shake vigorously until well mixed.
- Store tightly at room temperature.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
When I make this I use half olive oil and half canola oil. It just seems a little bit lighter and refrigerates better than all olive oil. I also use my immersion blender and it emulsifies the dressing and it becomes quite creamy. The same goal could be achieved by putting all ingredients except the oil in a blender. While blender is running, drizzle in oil. Wonderful flavor and also very good as a dressing for pasta salad. HINT with pasta salad: I make mine the night before but keep the pasta refrigerated separately from the veggies. I pour the dressing over the veggies and let them marinate overnight. Combine with pasta just before serving. Great flavor and pasta does not get mushy or fall apart.
see 24 more reviews
RECIPE SUBMITTED BY
Kenn Osborne
Lake Orion, Michigan