This vinaigrette is excellent on grilled vegetables, salad with tuna, seafood, hard-cooked eggs, rice salads, cherry tomatoes, tomatoes, cauliflower, and broccoli.
Oregano-Garlic Vinaigrette
Recipe courtesy of Joyce Goldstein
Serves Makes 1 3/4 cups
Ingredients:
- 3 tablespoons dried oregano
- 2 garlic cloves, finely minced
- 1½ cups mild olive oil
- ½ cup red wine vinegar
- Salt and freshly ground pepper to taste
Preparation:
- Rub the oregano with your hands to warm it and release its oils, or toast in a dry skillet for a minute or two.
- Whisk all the ingredients together.
Nutrition facts:
Per 2 tablespoons 170 calories 1 grams of carbohydrates 10 milligrams of sodium 19 grams of fat ( 3 grams of saturated fat 14 grams of monounsaturated fat 2 grams of polyunsaturated fat )Terms of Use
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