In an ongoing effort to save money on groceries (haha, what a good joke), I rented a book from the library entitled, “Family Feasts for $75 Per Week: A Penny-wise Mom Shares Her Recipe for Cutting Hundreds from Your Monthly Food Bill” by Mary Ostyn. I copied a few pages, one of which was “Greek Dressing” page 267. It was super easy to put together and did not involve a food processor, just shaking. *Most salad dressings with a high vinegar content will easily last in the fridge 2 months, but sniff it each time. You can always halve this. I poured the mixture into my Ball brand Mason jar when I was done mixing. A+ authentic flavor!
INGREDIENTS:
- 1/2 cup olive oil
- 1/4 cup water
- 1 T. Dijon mustard**
- 1 T. sugar
- 1 1/2 tsp. garlic powder
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. black pepper (freshly ground is best)**
- 1 tsp. salt
- 1 tsp. onion powder**
- 2 cloves garlic, minced (I omitted this one, or you can add more garlic powder)
- 1/2 cup red wine vinegar**
DIRECTIONS:
- Combine all ingredients in a pint-size container with a tight-fitting lid. Shake well.
- Store, tightly covered, in fridge up to 2 months.
