Prep 10 mins
Cook 0 mins
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.
- 236.59 ml olive oil
- 14.78 ml garlic powder
- 14.78 ml dried oregano
- 14.78 ml dried basil
- 9.85 ml ground black pepper
- 9.85 ml salt
- 9.85 ml onion powder
- 4.92 ml ground mustard
- 4.92 ml rosemary
- 314.66 ml red wine vinegar
- Simply pour all ingredients into a container (bottle is best).
- Shake vigorously until well mixed.
- Store tightly at room temperature.
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.
Kenn, I've been looking for a good Greek dressing and yours is very good! It has alot of nice flavor. Thanks for sharing.
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.