Oregano Dressing
This recipe makes 1 1/3 cup servings
Nutritional Info |
|
|---|---|
| Per Serving, about: | - |
| cal | 95 |
| total fat | 10 g |
| carb | 1 g |
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.
Ingredients
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp granulated sugar
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup vegetable oil
- 1 tbsp chopped dry packed sun-dried tomatoes, (optional)
- 1 tbsp 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.
- Keywords : Salad; Make-Ahead; Refrigerate/Chill; Dijon mustard; Sugar;
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