Greek Salad Dressing
In the summer, my first choice to bring to a dinner party is a Greek salad with this killer homemade dressing. It is surprisingly quick to throw together in a blender and makes eating veggies an easy thing to accomplish. Plus, your dinner guests will be impressed that you didn’t just bring a store-bought bottle of ranch dressing!
Greek Salad Dressing
2 cloves garlic, peeled (or 1 teaspoon garlic powder)
1/2 cup red wine vinegar
2 teaspoons dried oregano
1/4 cup plain dry bread crumbs (1 piece of toast in food processor works)
2 ounces feta cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
2/3 cup canola oil
1/3 cup olive oil
In a blender or food processor, combine vinegar, garlic, oregano, bread crumbs, feta, salt and pepper; blend until smooth.
With the motor running, slowly pour in the oils, until dressing is light and airy.
Cover and refrigerate for at least 24 hours before serving. It keeps fresh in the fridge for about a week.
(Recipe Source: Kandice Johnson)
The feta and bread crumbs give this dressing a nice thickness, and refrigerating it overnight really helps the flavors meld together. If you prefer your dressing thinner use less oil and for a lighter taste try more canola and less olive oil or try a “light” olive oil. After blending it up I use a salad dressing shaker like this for storage overnight and I let it set out at room temp for about 30 minutes before dinner starts. I typically chop up a bunch of tomatoes, cucumber and red onion and serve it all over Romaine lettuce with feta sprinkled on top. Feel free to add olives, skip the lettuce, or turn it into a topping for sandwiches and wraps; there are quite a few ways to work it in to your life.
Enjoy!
Kelsie Knerr, RD, LD