Greek Vinaigrette
Greek Vinaigrette

Greek Vinaigrette

September 22, 2016

Easy to make & so much healthier than store bought salad dressing, having no additives or preservatives. Makes a delicious marinade as well!

Yield: About 1 cup


1/2 cup extra virgin olive oil (EVOO)

2 Tblsp fresh squeezed lemon juice (about 1 small organic lemon)

2 Tblsp rice vinegar

2 Tblsp balsamic vinegar

2 Tblsp chopped fresh mint or 2 tsp dried

1 Tblsp chopped fresh basil or 1 tsp dried

1 tsp dried parsley

1 tsp granulated garlic powder

1/2 tsp sea salt

1/2 tsp fresh ground black pepper (20 peppermill turns)

1/4 tsp crushed red pepper


1 Combine all ingredients in a tight lid jar or bottle & shake well.

2 Refrigerate for at least 6 hours or overnight & give it a shake now & then.

3 Remove from frig about 20 minutes before serving, as ingredients will start to solidify.

4 Shake well right before serving. Store any leftover dressing in frig till ready to use.

Greek Vinaigrette


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