Lemon Oregano Vinaigrette

6
Servings
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 recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

Related

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

(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!

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.

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!!!

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!

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.

review by:
(29 Mar 2014)