Greek Salad Dressing
Mix up this tangy dressing in a flash!
- 45 mL (3 Tbsp) extra-virgin olive oil
- 15 mL (1 Tbsp) lemon juice
- 15 mL (1 Tbsp) red wine vinegar
- 5 mL (1 tsp) dried oregano
- 1 mL (1/4 tsp) ground pepper
- measuring cups and spoons
- whisk and small bowl, or jar with a tight fitting lid
- Whisk oil, lemon juice, vinegar, oregano, salt and pepper together in a small bowl or shake in a small jar.
- Use immediately or store in the fridge for up to 1 week.