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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 177g Recipe makes 2 cups) The following items or measurements are not included below: red wine vinegar |
||
| Calories 664 | ||
| Calories from Fat 599 | (90%) | |
| Amount Per Serving | %DV | |
| Total Fat 66.6g | 102% | |
| Saturated Fat 16.2g | 81% | |
| Monounsaturated Fat 42.2g | ||
| Polyunsaturated Fat 6.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 693mg | 28% | |
| Potassium 150mg | 4% | |
| Total Carbohydrate 8.7g | 2% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 7.4g | ||
| Protein 10.3g | 20% | |
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Greek Salad Dressing
By: evelyn/athens
Apr 16, 2003
Greek salads are usually only dressed with olive oil and maybe lemon juice or red-wine vinegar. But this dressing is made of 'Greek' ingredients so, it's my Greek Dressing.
2 cups
Ingredients
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 2 garlic cloves, minced fine
- 1 teaspoon dried oregano (mediterranean)
- 1 tablespoon chopped fresh dill
- salt & freshly ground black pepper
- 3/4 cup feta cheese, crumbled
- 1/2 cup buttermilk (or milk, but buttermilk is best)
Directions
1
In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.2
With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).3
Chill at least 1 hour so the flavours meld.4
Refrigerate, tightly covered.5
This makes nearly 2 cups of dressing and stays fresh for 3-4 days.6
If the dressing separates, just give it a whizz in the blender again.
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- Course > Salads > Salad dressings
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Greek
- Preparation > Time to Make > < 15 mins
- Preparation > Number of Servings
Featured Reviews for This Recipe
From: BonnieZ
On Apr 20, 2009
This was a wonderfully creamy and flavorful dressing. I did use keffir instead of buttermilk, as it is what I had on hand and it worked beautifully. Thank you Evelyn/Athens for sharing the recipe.
From: Perfectionist cook
On Jan 17, 2009
I made this with milk instead of buttermilk as it was quite thick and only one clove of garlic. It had a very intense flavour which went perfectly with some boiled potatoes which I had chopped up. I agree that it tastes better after a few hours and even better the following day. A good variation to a vinegar-oil dressing.
From: Geema
On Sep 24, 2003
This is a powerfully flavored, thick dressing that demands a hearty salad...not a bowl of baby greens. It was very good with some crisp Romaine, steamed green beans, artichoke hearts, hardboiled eggs and sliced tomatoes for a hearty lunch salad. I think that it could be thinned out a little more and drizzled as a sauce on other green veggies too. My DH gave it 5 ***** Evelyn!
From: Roxygirl in Colorado
On Jul 11, 2006
I made this to top a tuna/bean salad. I didn't add the feta or buttermilk, since it tasted great as is. This made for a delicious all-purpose dressing. Roxygirl
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