Extra Virgin Italian Vinaigrette

Extra Virgin Italian Vinaigrette

Ingredients:
6 tablespoons extra-virgin olive oil
6 tablespoons red wine vinegar
2 tablespoons lemon juice
2 teaspoons Dijon mustard
2 teaspoons minced garlic
½ teaspoon sea salt
¼ teaspoon ground black pepper

Directions:
In a jar with a lid, mix together the oil, vinegar, and lemon juice. Add the mustard, garlic, salt, and
pepper. Cover with the lid and shake well before serving.
Refrigerate any leftover dressing for 3 to 5 days.
Makes about ¾ cup
Greek Dressing
Oregano is what makes this vinaigrette so unique. While you can use dried oregano, I prefer
fresh, which is available in markets year-round or from your garden in season.
TOTAL TIME: 5 MINUTES