1/3 cup red wine vinegar
1 lemon, juiced
1 tsp Dijon Mustard
2 garlic cloves, minced
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
1/2 cup olive oil


1.Add all of the ingredients, except the olive oil to a bowl and whisk together.
2.Slowly add the olive oil and whisk vigorously while pouring until the dressing is emulsified.
3.This dressing will last for up to one week in the fridge. Check out some of my favorite glass storage containers.
4.I also prepare this dressing as part of my Summer Meal Prep series. Make sure to watch that video more for delicious recipes ideas.

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