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Oregano Vinaigrette

Oregano Vinaigrette

This recipe goes with Greek Salad with Feta and Olives

Cooking Light APRIL 1996

  • Yield: about 2/3 cup

Ingredients

  • 1/4 cup dry white wine
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 garlic cloves, minced

Preparation

Combine all ingredients in a jar; cover tightly, and shake vigorously.

Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 67%
  • Fat: 13.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 9.3g
  • Polyunsaturated fat: 1.2g
  • Protein: 1.3g
  • Carbohydrate: 7.7g
  • Fiber: 2.2g
  • Cholesterol: 5mg
  • Iron: 1.5mg
  • Sodium: 165mg
  • Calcium: 71mg
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Oregano Vinaigrette recipe

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