Greek Salad Dressing
Tuesday, October 3rd, 2006I have decided to start making things I would normally buy, so that I can control the ingredients and the cost. I have become increasingly weary of foods that have high fructose corn syrup in them. Everyone has their things the look for in the food labels; fat, calories, gelatin (Stephie!) well I look for the evil high fructose corn syrup. This stuff is so bad for you it’s amazing so many people over look them. This stuff is in just about every convenience food you could think of. Evan has even stopped drinking sodas cold turkey after reading an article on its effects. Salad dressing is one food that typically has HFCS, especially those that are lower in fat and calories. I have started turning more towards whole foods instead of low fat foods in hope that it will lead to better health in general. So I have been dying for a greek salad and I found this recipe on Allrecipes. It’s pretty basic but I do like the flavor. I added a bit of sugar to offset all of the vinegar. You could also use balsamic vinegar or even lemon juice. The recipe says you don’ have to refridgerate it but I did just to be safe! Throw all of the ingredients in an old jar and shake it up!
Greek Dressing
1/2 cup olive oil
1-1/4 teaspoons garlic powder
1-1/4 teaspoons dried oregano
1-1/4 teaspoons dried basil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon-style mustard
2/3 cup red wine vinegar
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature (or fridge if you are neurotic like me!).
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