Thursday, May 30, 2013

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.

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