This is a super simple, healthy and VERSATILE salad dressing recipe. I saw a salad dressing bottle in the grocery that said red wine and olive oil, and I decided to make my own. (Did you know it’s much more cost effective to make your own dressings/dipping sauces?)
It’s tangy and the best bit is you only need a little to go a long way in however you decide to use it. Just a dab ‘ll do ya. And it tastes like a Greek salad dressing.
Uses: Well, there are many. Too many to list; so here are a few suggestions. I use it as a salad topper (see picture). I top my quinoa-tomato-bleu cheese-spinach dish with a little bit of this, and I even top my cooked veggies and chicken with a little bit of this dressing. I dip my meats in it. It goes great with the richness of red meat. Sold? Mmmmhmmm.
It only requires two main ingredients: red wine vinegar and olive oil, and the rest are spices. Hope you enjoy!
- 1 cup olive oil
- 1 cup red wine vinegar
- 2 tsp garlic powder
- 2 tsp oregano
- 2 tsp basil
- 1 1/2 tsp onion powder
- 1 1/2 tsp dry mustard
- 1 1/2 tsp pepper
- 1 1/2 tsp salt
- 1. Mix all ingredients together.
- 2. Pour 1 Tbsp onto a salad, quinoa or cooked meat and veggies.
- 3. Keep in a dressing container or jar to re-use. No need to refrigerate.