Oregano-Garlic Vinaigrette

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

bottle of olive oil with garlic, tomatoes, and herbs
Serves Makes 1 3/4 cups
  • 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
  1. Rub the oregano with your hands to warm it and release its oils, or toast in a dry skillet for a minute or two.
  2. 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 )

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