Servings: Serves 8 on a side salad or 4 on an entrée salad such as the
Grilled Steak Salad
- 3 Tablespoons extra virgin olive oil
- ½ teaspoon lemon zest
- 3 Tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- To make the vinaigrette, add all the ingredients except the oil and whisk well.
Then, stream in the olive oil while whisking until the dressing takes on a creamy
look. Using an immersion blender for a couple seconds will make an even creamier dressing.
- Top spinach or any type of lettuce or green salad with a drizzle of this flavorful dressing.
For photographs and detailed instructions, please visit