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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups (approx) 167g Recipe makes 2 1/2 cups (approx)) The following items or measurements are not included below: red wine vinegar red wine vinegar |
||
| Calories 1176 | ||
| Calories from Fat 1170 | (99%) | |
| Amount Per Serving | %DV | |
| Total Fat 130.0g | 200% | |
| Saturated Fat 17.9g | 89% | |
| Monounsaturated Fat 94.8g | ||
| Polyunsaturated Fat 13.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1966mg | 81% | |
| Potassium 77mg | 2% | |
| Total Carbohydrate 6.4g | 2% | |
| Dietary Fiber 1.0g | 3% | |
| Sugars 3.0g | ||
| Protein 1.0g | 2% | |
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Mediterranean-Style Salad Dressing
By: KITTENCAL
Aug 6, 2003
This recipe makes a ton of dressing but may be scaled down to half, plan ahead the dressing needs to chill for a few hours before serving, it will keep well in the fridge up to 2 weeks --- all ingredients may be adjusted to taste --- also see my Kittencal's Famous Greek Salad
2 1/2 cups (approx)
Ingredients
- 1 1/2 cups olive oil
- 1/2 cup red wine vinegar, plus
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 1/2 tablespoons oregano
- 1 1/2 tablespoons basil
- 2 teaspoons salt (I use seasoned salt)
- 1 tablespoon onion powder
- 1 tablespoon fresh minced garlic clove (or to taste)
- 1 1/2 tablespoons Dijon mustard
- 1/3 cup parmesan cheese (or to taste) (optional)
- 1/2-1 teaspoon fresh ground black pepper (or to taste)
Directions
1
Pour all ingredients in a large glass jar, and whisk or mix with a spoon until well combined or you can also blend in a processor or a blender.2
Adjust all seasonings to suit taste, including the sugar and salt.3
Let sit in fridge for a minimum of 2 hours.4
Shake very well before using.
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- Course > Salads > Salad dressings
- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: Sharon123
On Apr 24, 2008
Excellent! Great flavor with lots of herbs. I used the Parmesan. Great Kit! Thanks!
From: Helenic Hottie
On Aug 14, 2005
This is very good! I am greek and appreciate any good recipes that take me back to my Yia Yia's house=) I definitly added the parm. cheese and highly recomend that to all. I started out with a lil' ol' mason jar....BIG MESS. Need a MUCH LARGER Glass Jar. Thanks a bunch
From: Charmed
On Jun 20, 2004
I made this dressing to go with a basic Greek salad, and was not disappointed. It was absolutely wonderful! Instead of the oregano, I used a greek herb blend, and some dried lemon zezt I had on hand (although it was great without it). Do use the parmesan if possible, I think it makes it even better! Thanks Kittencal! I had lost my old recipe and this was perfect!
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