Name: Greek Salad Dressing
Ingredients: 2 Tbs. red wine vinegar; 1 squirt Dijon mustard; 1/2 c. extra virgin olive oil (EVOO); 1/2-1 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase); 1/4 tsp. pepper; 1/2 tsp. oregano; 1/4 tsp. marjoram; 1 clove crushed garlic; 1 tsp. lemon juice

Ingredients

UnitsScale

2 Tbs. red wine vinegar
1 squirt Dijon mustard
1/2 c. extra virgin olive oil (EVOO)
1/2-1 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
1/4 tsp. pepper
1/2 tsp. oregano
1/4 tsp. marjoram
1 clove crushed garlic
1 tsp. lemon juice

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Instructions

Mix in order with a whisk.
Serve with Feta cheese over salad greens.
Can keep at room temperature.
(The feta makes it definitively Greek. If you were serving all the dressing at once or within a day or two, you could add the feta to the oil and refrigerate. I wanted shelf stability, so the feta went into the salad itself.

Notes

For a Festive Holiday Salad:

Romaine and spinach, washed and torn

Firm red apple, chopped in bite-sized pieces

Dried cranberries

Cucumbers

Crispy walnuts

Feta cheese

(I’m thinking chopped red onion would be a great accompaniment, although not for the weak of heart)

Top with Greek Dressing