Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A spoonful of lemon oregano vinaigrette in a small glass bowl.

Lemon Oregano Vinaigrette


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Alejandra
  • Total Time: 5 minutes
  • Yield: 1/2 cup dressing 1x
  • Diet: Vegan

Description

This Lemon Oregano Vinaigrette is a light, lemony dressing that is perfect for leafy green salads or a Mediterranean orzo salad. It is also great on shrimp, chicken and salmon.


Ingredients

Scale
  • ¼ cup olive oil
  • 2 tbsp lemon juice, freshly squeezed
  • 1 tbsp red wine vinegar
  • ½ tsp oregano, dried
  • ½ tsp garlic, minced
  • salt and pepper to taste

Instructions

  1. Add the olive oil, lemon juice, red wine vinegar, oregano, garlic and salt and pepper to a mason jar.
  2. Shake the dressing vigorously for 10 to 15 seconds. Pour over your salad immediately.

Notes

  • Storage: Store leftover dressing in the fridge for up to 7 to 10 days. It will separate after sitting for a while. Shake the dressing well before pouring over your salad.
  • Serving Ideas: This dressing pairs well with pasta salad, leafy green salads or drizzled over shrimp, chicken or salmon. See the post for more ideas on how to serve this dressing.
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Salad Dressing Recipes
  • Method: Mixed
  • Cuisine: American

Nutrition

  • Serving Size: 2 tbsp
  • Calories: 140
  • Sugar: 0.1g
  • Sodium: 3mg
  • Fat: 15.4g
  • Saturated Fat: 2.1g
  • Unsaturated Fat: 12.8g
  • Trans Fat: 0g
  • Carbohydrates: 0.8g
  • Fiber: 0.1g
  • Protein: 0.1g
  • Cholesterol: 0mg