Garlic-Oregano Vinaigrette

Garlic-Oregano Vinaigrette

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From the EatingWell Kitchen

To get the most flavor out of this easy vinaigrette dressing recipe, dried oregano is rubbed between your fingers and toasted before being whisked with the remaining ingredients.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3 tablespoons dried oregano, preferably Greek
  • ½ cup extra-virgin olive oil
  • ½ cup red-wine vinegar
  • 2 cloves garlic, minced
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground pepper

Preparation

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  1. Rub oregano with your hands to release its oils, then toast it in a small dry skillet over low heat for a minute or two. Add oil, vinegar, garlic, salt and pepper and heat until just warm, about 1 minute. Transfer to a large bowl and whisk until well combined.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days; bring to room temperature before using.

Nutrition information

  • Serving size: 2 Tbsp.
  • Per serving: 133 calories; 14 g fat(2 g sat); 1 g fiber; 1 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 20 IU vitamin A; 0 mg vitamin C; 21 mg calcium; 1 mg iron; 107 mg sodium; 25 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 fat

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