Lemon Oregano Vinaigrette
Recipe: #8872
April 04, 2013
Categories: One-Pot Meal, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Sodium No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, Herbs, Salad Dressing, more
"This is a nice tart-sweet dressing that is quite versatile. It can be used as a condiment for grilled salmon, or on salad greens. This dressing will keep refrigerated for 3 - 4 days."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (21.5 g)
- Calories 106.1
- Total Fat - 11.5 g
- Saturated Fat - 1.7 g
- Cholesterol - 0.5 mg
- Sodium - 23.4 mg
- Total Carbohydrate - 0.9 g
- Dietary Fiber - 0.2 g
- Sugars - 0.2 g
- Protein - 0.3 g
- Calcium - 12 mg
- Iron - 0.2 mg
- Vitamin C - 2.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Place first 6 ingredients in small blender or a hand blender.
Step 2
With motor running, pour in olive and veggie oils until well incorporated.
Step 3
Transfer to bowl, and stir in chopped oregano.
Step 4
Season with salt and pepper to taste.
Step 5
Refrigerate.
Step 6
Shake well before serving.
Tips
No special items needed.
8 Reviews
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