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
- Add the olive oil, lemon juice, red wine vinegar, oregano, garlic and salt and pepper to a mason jar.
- 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