Oregano Dressing
Carry the partially prepared dressing to the cottage in a plastic jar. Before tossing with your choice of fresh greens or chilled pasta, add sun-dried tomatoes, if you wish, and oregano.
Servings: 1/3 cup (75 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| calories | 95 |
| protein | trace |
| fat | 10 g |
| carbohydrate | 1 g |
-
2 tbsp (25 mL) red_wine_vinegar
1 tsp (5 mL) dijon mustard
1/4 tsp (1 mL) granulated sugar
Pinch each salt and pepper
1/4 cup (50 mL) vegetable oil
1 tbsp (15 mL) chopped dry-packed sun-dried_tomatoes (optional)
1 tbsp (15 mL) chopped fresh oregano
Preparation:
In small bowl, whisk together vinegar, mustard, sugar, salt and pepper; gradually whisk in oil. (Dressing can be prepared to this point, covered and refrigerated for up to 2 days.) Cover sun-dried tomatoes (if using) with boiling water and let stand for 3 minutes; drain and add to dressing. Stir in oregano.
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