Greek Salad Dressing

Kenn Osborne's Note:

This is a scaled down slightly different version of a recipe I found. I use it on normal green salads and pasta salads, my wife even mentioned using it on sub sandwiches.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 20-30

Yield: 1.0 bottle

• 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:

1. Simply pour all ingredients into a container (bottle is best).
2. Shake vigorously until well mixed.
3. Store tightly at room temperature.

Reviews

[Sharon123]

Kenn, I've been looking for a good Greek dressing and yours is very good! It has alot of nice flavor. Thanks for sharing.

[Chef #1030163]

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.

[Koechin (Chef)]

Great combination of herbs and spices, however the vinegar was way too strong. I use a very good red wine vinegar that i have used for years. I have never seen a dressing that used vinegar and oil in equal amounts or ar in this case even more vinegar than oil. In order to make it eddible I had to add more oil, 1/3c of water and 2 tsp. of Splenda.Now I love it. Next time I will only use 1/2c vinegar.