16-ounce mason jars
mason jar lids
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice about 1 lemon
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1/4 teaspoon salt
- 1-2 teaspoons melted honey
Pour the extra virgin olive oil, red wine vinegar, garlic powder, dried oregano, lemon juice, dijon mustard, salt, and one teaspoon of melted honey into a 16-ounce mason jar.
Tightly place the lid on the jar and vigorously shake.
Give the greek dressing a taste and add more honey if needed.
serving size is 2-3 tablespoons of salad dressing.
This greek dressing will last one week in the fridge.
If the dressing thickens after sitting in the refrigerator, run it under warm water to loosen it back up, and then give it a few good shakes until the ingredients come together.
Serving: 1g | Calories: 169kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 99mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg