Total TimePrep/Total Time: 15 min.
- 1/4 cup water
- 1/4 cup lemon juice
- 1/4 cup red wine vinegar
- 2 garlic cloves, halved
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3/4 teaspoon paprika
- 3/4 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried thyme
- 3/4 cup olive oil
- Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.
Nutrition Facts2 tablespoons: 126 calories, 14g fat (2g saturated fat), 0 cholesterol, 148mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 2-1/2 fat.
Jan 8, 2018
Katharine...olive oil clumps up when refrigerated. It will unclump if you leave it out of the fridge for 30-45 minutes. Shake well and it will emulsify like it's supposed to. You could also use another oil. I like safflower. It doesn't clump when cold. The recipe as written should keep for quite awhile as it has no dairy in it.
Jul 4, 2017
Very good. Used it on potato green bean salad recipe from TOH Annual 2016.i used a little less extra virgin olive oil.
Jun 11, 2017
Loved the taste of this dressing! I made just enough for a single salad so put all of the ingredients in a jar and shook to combine instead of using a blender as directed. Also omitted the water so cut back a bit on the vinegar & lemon juice.
Jan 28, 2017
This is by far the best homemade dressing I have tried yet. However, I need to ask how long it last in the refrigerator? I also had an issue when I went to use it again, it had gotten all clumpy, is that normal, or is it unusable at this point?
Nov 17, 2013
Yummy!!!! I would definitely make this again!
Jun 12, 2012
I really like this recipe. It is very refreshing and the best of all of the salad dressings I have had, ever.
May 6, 2012
This was pretty good.
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