Greek Salad Dressing

From "Extending the Table"

Combine:
1/2 cup red wine vinegar
1 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1 1/2 tsp dry mustard
1 1/2 tsp oregano
1/2 tsp garlic, minced
1/2 tsp lemon juice

Let stand 15 minutes. Add gradually:
1 1/2 cup olive oil

Store in refrigerator.

Make a large tossed salad of leafy lettuce, crumbled feta cheese, chopped tomatoes, sweet onions, fresh black olives, and chopped or sliced cucumber. Add salad dressing to taste, toss, and serve.

Salad Dressing for Spinach Salad

1 teaspoon fresh minced garlic
1 teaspoon salt (or to taste)
3 teaspoons Dijon mustard
3-4 teaspoons honey (or to taste)
6 tablespoons balsamic vinegar
1/2 cup olive oil, plus
2 tablespoons olive oil
black pepper

1. In a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified.
2. Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper.
3. Chill for a minimum of 2 hours before using.

Source: recipezaar.com

Try #1 - December 2010
Yummy!

Garlic-Lemon Vinaigrette

From Parents magazine, May 2010

4 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
1 garlic clove, finely chopped
1 1/2 Tbsp balsamic vinegar
1 Tbsp fresh dill, finely chopped
1 Tbsp fresh parsley, finely chopped
1/4 tsp salt
Pinch of pepper

Serves 4.

Balsamic Vinaigrette

Quick dressing, serves 2-4:

2 Tbsp olive oil
1 1/2 Tbsp balsamic vinegar
1/2 Tbsp minced garlic
Dash of oregano
Even smaller dash of fresh ground pepper
Pinch of salt

Mix well, pour over salad greens.

Or toss with Baird pasta!