Greek Dressing #2

Yield: About 2/3 cup, enough for 4 salads


4 Tbsp Flying Olive med-bold Extra Virgin Olive Oil of Choice such as Mission, Picual, Picholine, Hojiblanca, etc.

1 Tbsp Flying Olive Sicilian Lemon Balsamic Vinegar

1 Tbsp plus 1 tsp Flying Olive Oregano Balsamic Vinegar

½ tsp dried oregano

¼- ½ tsp garlic powder

Sea salt and freshly ground black pepper to taste

Salad greens of choice such as red leaf lettuce, spinach, or arugula

Tomatoes, cucumbers, and other veggies cut into chunks

Almonds, sunflower seeds, nuts of your choice

Feta cheese, if desired


Place the first 6 ingredients in a small jar with a tight fitting lid. Whisk or shake them until well combined.  Taste and add more garlic powder, salt, and pepper to taste. Refrigerate for 10-15 minutes. Fix the greens and veggies desired.  Add nuts and feta cheese, if desired. Remove the dressing from the fridge and shake. Serve. Store any remaining dressing in the refrigerator for up to 5 days.

Submitted by Barb L.