Monday, May 28, 2012

Recipe: Greek Dressing

One of our favorite dressings for salads and marinades is Gazebo Room Greek Dressing (pictured left). While coming in at over $3 at the register (and probably will continue to rise with inflation), I thought I could come up with something just as good, but cheaper. Then we moved to a region that did not carry our favorite Greek dressing, so this gave me an opening to get creative.

Just using the items I typically keep in my pantry, I came up with the recipe below. This is our "go to" dressing.

Ingredients

1/4 cup extra virgin olive oil
1/4 cup canola oil
2 tsp oregano
2 tsp garlic powder
2 tsp basil
2 tsp black pepper
2 tsp brown mustard
1 tbsp sugar
1/2 cup red wine vinegar
1/4 cup white vinegar

Directions: In a clean sealable jar, add the oils and spices. Then shake the jar to mix ingredients. Add the vinegars and shake. If you're somebody that really like tangy flavor, you can reduce or omit the sugar.

This can be stored on the kitchen counter...no refrigeration required. We use this not only for salad dressing (salads will keep you feeling fuller with a little bit of fat), but to marinade chicken for the grill, dress cubed potatoes for roasting or dressing for our pasta salad. All very yummy!

3 comments:

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  2. When you say brown mustard do you mean dry or prepared?

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  3. FYI, I can't find Gazebo dressing in my South Carolina stores either, but they will ship, and it's on Amazon.
    My favorite use is to toss broccoli florets in it and steam them in them microwave.

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