Greek Style Vinaigrette

 I originally found this recipe about 6 years ago, here.

I was pregnant at the time and had been diagnosed with gestational diabetes. Therefore, I eliminated the orzo and just made the salad. Now, it has become one of my favorite dressings. I make a batch and use it throughout the week. I love to use spinach, feta, kalamata olives and cucumber. You can also add tomatoes, artichoke hearts, hearts of palm, or whatever suits your fancy. I also add chicken to make it a meal.

Greek Style Vinaigrette

3 T. lemon juice

1 T. red wine vinegar

2 T. honey

1/2 t. oregano

2 cloves garlic, minced

1 t. kosher salt

1/4 t. freshly cracked black pepper

1 t. lemon zest (optional-but I always add it-so yummy)

1/3 c. olive oil

Combine first eight ingredients in bowl or mason jar. Add oil and emulsify! Shake before using because the honey settles on the bottom if not fully incorporated.