Greek Vinaigrette

I use this on salad and I will add things like feta cheese, kalamata olives, pepperoncini, etc. It even tastes great on ordinary tossed salad or over grilled halloumi cheese.

• Ready In: 5 mins
• Yields: 3/4 cup

Ingredients

• 2  tablespoons red wine vinegar
• 2  tablespoons fresh lemon juice
• 3  garlic cloves
• 1  teaspoon oregano
• 1⁄2 teaspoon fresh ground black pepper
• 1  teaspoon kosher salt
• 1  teaspoon Dijon mustard
• 1  teaspoon sugar or 1  teaspoon Splenda granular
• 1⁄2 cup extra virgin olive oil

Directions

1. Combine vinegar and spices in a blender.
2. Slowly stream oil into mixture as it blends remove the little cap and pour through the hole), until the dressing emulsifies.
3. Serve over mixed greens or salad of your choice.