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Dec 01

Greek Salad Dressing

This is my favorite new salad dressing.  I cannot take credit for the recipe; however, I can take credit for the mathematics required to reduce the restaurant yield size (4 quarts!)  to a reasonable amount for a househould.

I have been dousing my salads with this dressing and canned tuna for a quick, protein-packed lunch.  It also works great in lieu of mayonnaise when preparing tuna, chicken or egg salad.


Greek Salad Dressing

Recipe from here


  • 3/4 cup extra virgin olive oil

  • 3/4 T. garlic powder

  • 3/4 T. oregano

  • 3/4 T. dried basil

  • 1/2 T. black pepper

  • 1/2 T. sea salt

  • 1/2 T. onion powder

  • 1/2 T. Dijon-style mustard

  • 1 cup red wine vinegar


  • Place all ingredients in a small personal blender like the Tribest and blend until smooth.

  • Store in a sealed container at room temperature.

  • Yields approximately 2 cups.



Check out my other salad dressing recipes here!  Bon apetit!

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