Lemon Oregano Vinaigrette

10m
Prep Time
0m
Cook Time
10m
Ready In


"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

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

LindasBusyKitchen

Love this dressing! It is a great one to use on salads, drizzled over veggies (I drizzled it on zucchini that I grilled). I plan to use the remainder on some fish. It is so very good! Thank you for sharing this one here with us Patti! Linda

5.0

(18 Jun 2015)

Linky

Oh wow - this was pretty great! I made it with my immersion blender and it worked just fine! Didn't have fresh oregano (my plant in my "sun room" froze and withered while I was on vacation!) so I used crumbled, dried oregano leaves. Very good dressing - I'm going to try this on sliced potatoes for a kinda Greek-ish potato salad!

5.0

review by:
(3 Mar 2015)

JackieOhNo!

I thought this was just fabulous and very tasty. I made this in the blender. I did leave the oregano leaves whole and added them to the blender at the very end for a quick chop. That worked out well. I will definitely be making this again. Made for Best of 2014 tag game.

5.0

review by:
(11 Feb 2015)

JostLori

This is a wonderful dressing! I must admit to adding a bit more honey than called for. Without the oregano it tastes like a really good honey mustard dressing. But the addition of freshly snipped oregano from my garden... WOW!!! I'm serving it on a salad tonight, but have a feeling this would be amazing on simple sliced tomatoes. Thanks for posting!!!

5.0

review by:
(27 Jun 2014)

Dissie

I made this a few days ago and we have eaten it daily with so many things. It is great eaten on just sliced cucumbers. I think that is my favorite way to eat it. Thanks for the recipe!

5.0

review by:
(5 Apr 2014)

QueenBea

I love the sweet and tang combo in this vinaigrette. What an awesome recipe, one I have added to my regular rotation. Thanks for a keeper recipe.

5.0

review by:
(29 Mar 2014)

You'll Also Love