Homemade salad dressings make me thing spring and the weather we are having right now is NOT making me think spring. I am so over the cold, wind, snow, sleet and muddy, yucky streets and sidewalks. And I long for the day when the kids and I can simply walk out the door without even a thought of a coat.
Anyone else with me?
So in the efforts to ignore what is going on outside, I made this dressing. This glorious, light, fresh and tangy dressing, which can also be used as a marinade.
All you need to make this dressing is a mason jar, or any jar with a lid. It's that simple - dump everything in a jar, put the lid on, shake it up and you are ready to go.
I actually ate a double helping of salad last night with dinner....and for those that know me that is saying something! I can be kinda picky about my salads.
Homemade Greek Salad Dressing or Marinade
1 c. olive oil
1 c. red wine vinegar
2 1/2 t. garlic powder
2 1/2 t. dried oregano
2 1/2 t. dried basil
2 t. pepper
2 t. salt
2 t. onion powder
2 t. grainy mustard or Dijon mustard
Combine all ingredients in a jar and shake well. Keep in the fridge for up to 2 weeks.
You will need a large mason jar if making the full batch. I tried a smaller one first and promptly regretted it, as the liquids were nearing the top and I was making a mess.
But the big jar? Perfect!
We've got about half of this left, so I plan on marinating some chicken breasts for later in the week. I just cannot get enough. Maybe at tad obsessed.
Do you make your own dressings? Or do you prefer store bought?