Total Time: 5 minutes
Yield: 1 cup of salad dressing
· ¼ cup lemon juice, preferably fresh
· ½ teaspoon salt
· ¼ teaspoon ground pepper
· 2 teaspoons oregano
· 1 teaspoon Dijon
· 2 garlic cloves, finely grated, pressed or finely minced
· ¾ cup olive oil (extra virgin preferred)
The easiest way to do this is in a glass jar (and then you have your storage container as well). I find that a clean jar that held a pound of peanut butter is a good size. If you don't have one, whisk in a bowl.
Combine all ingredients except olive oil (if you're using a jar, just shake with the lid on securely). Add olive oil. If you're using the jar put it all in at once and shake very well. If using a bowl, whisk while streaming in the olive oil. The mustard will help it emulsify so it looks a bit creamy and not separated.
4 teaspoons is one healthy fat.