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I am obsessed with this dressing.
It’s inspired by one of my favorite local restaurants, and while it doesn’t taste exactly like the original, I have a feeling it’s because this version is healthier. That’s a trade-off I can live with.
Lemon-Oregano Vinaigrette
Ingredients:
1/4 cup fresh lemon juice (about 1 1/2 lemons)
2 Tablespoons apple cider vinegar
1 tsp. Dijon mustard (try Plochman’s!)
1/2 tsp. sea salt
1/2 tsp. black pepper
3/4 tsp. garlic powder
1 tsp. dried oregano
1/4 cup extra-virgin olive oilCombine everything but the olive oil in a mini-food processor until thoroughly combined, then add in olive oil and blend until emulsified.
Ingredients
- 1/4 cup fresh lemon juice (about 1 1/2 lemons)
- 2 Tablespoons apple cider vinegar
- 1 tsp . Dijon mustard (try Plochman's!)
- 1/2 tsp . sea salt
- 1/2 tsp . black pepper
- 3/4 tsp . garlic powder
- 1 tsp . dried oregano
- 1/4 cup extra-virgin olive oil
Instructions
- Combine everything, except for the olive oil, in a mini-food processor or blender, and blend until thoroughly combined.
- Add in olive oil and blend until emulsified.
- Store in the fridge for up to a week.
Nutrition
Per Serving: Calories: 171, Fat: 18g, Carbohydrates: 2g, Fiber: 0g, Protein: 0g
This dressing is so refreshing with all the summer veggies available right now! I hope you try it!!
Made today with fresh oregano from my garden, quite a bit (like 2 tbs), and fresh garlic, three cloves. Having on fresh lettuce mix from the CSA but I keep having tastes of it. Perfect! Although, it could have a bit more fresh garlic. 4 cloves next time!