Greek lemon Herb Salad Dressing
Posted for “Greek Week”
Plan ahead the dressing must be chilled for a few hours before using, fresh lemon juice only, amounts may be reduced to half
Yield about 1-1/2 cups
INGREDIENTS:
6 tablespoons fresh lemon juice (1/4 cup plus 2 tablespoons)
1 cup olive oil (preferably extra-virgin)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1 teaspoon salt, or to taste
fresh ground black pepper, to taste
Whisk together all ingredients until very well blended.
Refrigerate for 2 or more hours before using.
Shake well before using.
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