Lemon Vinaigrette Dressing
This vibrant dressing requires extra-virgin olive oil, freshly squeezed lemon juice, and fresh oregano. Toss it with baby greens for a cooling side dish salad. Or, use torn romaine lettuce and add tomato chunks, chopped cucumber, crumbled feta cheese, and sliced olives to make the salad more substantial. I got this recipe from a local news television channel.
- Preparing Time: 30 minutes
- Total Time: 15 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 garlic cloves minced
- 1/2 teaspoon sugar
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 2 teaspoons minced fresh oregano (or 1/2 teaspoon dried orega
- 1/4 teaspoon fresh ground pepper (to taste)
- 1/8 teaspoon salt (to taste)
- Carbohydrate 4.9400250050308 g
- Cholesterol 0 mg
- Fat 12.915000010905 g
- Fiber 0.246000000099067 g
- Protein 0.364650000221518 g
- Saturated Fat 1.78390200150577 g
- Serving Size 1 1 -4 serving(s) (63g)
- Sodium 437.253000000801 mg
- Sugar 4.69402500493173 g
- Trans Fat 0.353862000295308 g
- Calories 130 calories
Whisk together all of the ingredients in a small bowl, making certain the sugar is dissolved. Adjust the seasonings to taste. Let sit for an hour or so, and then whisk again before serving.
