DIY salad dressings are easy, tasty, and healthy. Second recipe featured in a 3 part series.

By: Jodie Shield, RDN

Tired of buying expensive, processed salad dressings? Make your own! It’s so easy and much healthier for you. Over the next few blogs, I’m going to share some of my go-to, homemade salad dressing recipes: Fresh Herb Vinaigrette, Greek Salad Dressing, and Spicy Ranch Dressing. I’m also adding all of the recipes to my iTunes app Time To Eat Healthy: Homemade Meals in Minutes.

If you’re a Mediterranean Diet fan, you’re going to LOVE this salad dressing! It’s so simple and takes only minutes to make. Just be sure you use a high quality, extra virgin olive oil. My favorite is Olio Santo. Sometimes I use balsamic vinegar, but the red wine vinegar is more authentic. Splash this dressing over leafy greens and whole grain pasta. I even serve it on the side for dipping chunks of crusty bread. If you need recipes, drizzle it over my:

Classic Greek Salad

Greek salad - Olives; Tomato; Cucumber; Onion; Basil; Feta Cheese; Olive Oil

Greek salad – Olives; Tomato; Cucumber; Onion; Basil; Feta Cheese; Olive Oil

Caprese Bites

Cherry tomatoes and mozzarella on skewers, garnished with basil leaves and olive oil

Cherry tomatoes and mozzarella on skewers, garnished with basil leaves and olive oil

Greek Salad Dressing

16 servings

Prep Time = 5 minutes

Cooking Time = None

 

Ingredients:

¾ cup Greek extra virgin olive oil

¼ cup red wine vinegar

1 ½ teaspoons crushed Greek oregano

1 teaspoon salt

1/8 teaspoon black pepper

 

Steps:

Mix olive oil, vinegar, oregano, salt, and pepper in a jar with a tight-fitting lid. Shake well before using.

Nutritional Information per Serving (1 Tablespoon): 90 calories, 0 grams protein, 0 grams carbohydrate, 10 grams fat, 1 gram saturated fat, 0 milligrams cholesterol, 0 grams fiber, 146 milligrams sodium

 

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Jodie
Jodie

Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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