Oregano Lemon Vinaigrette Recipes
LEMON OREGANO VINAIGRETTE
Make and share this Lemon Oregano Vinaigrette recipe from Food.com.
Provided by Vicki Kaye
Categories Low Protein
Time 20m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 12
Steps:
- Blend all ingredients except oregano in a blender until combined well. Transfer to a bowl and stir in oregano, then season with salt and pepper.
- Keep in tightly sealed container, in refrigerator for a week.
Nutrition Facts : Calories 210.9, Fat 22.5, SaturatedFat 2.3, Sodium 167.2, Carbohydrate 3.2, Fiber 0.3, Sugar 2.4, Protein 0.2
OREGANO LEMON VINAIGRETTE
This vinaigrette, almost a pesto, is also good for drizzling over grilled vegetables.
Provided by Martha Stewart
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a blender and mix until smooth. Refrigerate, tightly covered, for up to 1 week.
THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
OREGANO VINAIGRETTE
We put so much dried oregano in this vinaigrette that you might think it's a typo. It's not. Because the oregano is so prominent, look for sources such as Penzeys that specialize in dried herbs.
Yield makes a little over 1 cup
Number Of Ingredients 7
Steps:
- Combine the vinegar, oregano, lemon juice, smashed garlic, grated garlic, salt, and pepper in a medium bowl and whisk to combine the ingredients. Set the vinaigrette aside to rest for 5 minutes to marinate the oregano. Add the olive oil in a slow, thin stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper, or lemon juice, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.
OREGANO VINAIGRETTE
I rarely purchase bottled dressings any longer because it is so simple to make them from scratch. I serve this over romaine, fresh garden tomato, crispy proscuitto, fresh mozzarella and garlic croutons.
Provided by Cook4_6
Categories Salad Dressings
Time 10m
Yield 1 1/2 Cups
Number Of Ingredients 8
Steps:
- Place first 7 ingredients in a bowl and blend using an emulsion blender until well blended. Slowly add olive oil and continue blending until smooth and emulsified.
Nutrition Facts : Calories 1475.2, Fat 153.7, SaturatedFat 25.7, Cholesterol 29.3, Sodium 1676.4, Carbohydrate 15.9, Fiber 0.8, Sugar 8.7, Protein 13.1
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