In the last year, I haven’t really eaten a lot of salad. I used to and I’m not sure exactly why things changed. It might be because I’ve become more sensitive to flavours and I find that vinegar is becoming stronger to me especially with taking smaller quantities to make salad at work.
Commercial salad dressings are nearly intolerable to me because they are most commonly made with soybean oil. Or perhaps “canola, olive oil and/or soybean oil”. I’ve recently purchased a digestive enzyme which I’m hoping will help with soy but at the same time, I really just need to get back into making my own dressings again.
One of our favourites is a Greek dressing I found many years ago. It’s that one recipe you keep taped in your cabinet. Literally.
|In the Ninja! I used fresh oregano for this batch.|
|I use Unico Red Wine Vinegar which always gives my dressings a darker sometimes pinky colour.|
Greek Salad Dressing
- 3/4 cup olive oil
- 1/3 red wine vinegar
- 1/2 tsp salt
- 1/4 tsp dried oregano ( I used about 3 fresh oregano stems, leaves removed)*
- 1/4 tsp freshly ground pepper
I also added 2 cloves of garlic and 1 tsp of sugar to this batch.*
Place all ingredients in small jar and shake thoroughly. Chill before serving.
*Because I added fresh oregano and garlic, I blended everything up in my Ninja food blender. You could certainly press the garlic and chop the oregano by hand and then shake in a small jar.