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Even though its still February, this weeks temperatures have seemed like spring. Thats got me looking for something lighter to make for dinner.
This Greek salad dressing is going to do double duty. I’m going to whip up a fresh and quick greek salad. I am also going to use it to marinade some chicken kabobs for the grill.
I used my mini blender on this one to cut the cleanup. I had these ingredients in my fridge and pantry, so I am still on my use it up kick.
I added 1/2 red wine vinegar, 1/2 cup extra virgin olive oil and 2 tablespoons of dijon mustard into the blender.
Next add in 1/2 teaspoon of garlic powder and 1 tablespoon of dried mediterranean oregano.
Blend it well and taste. Add salt and pepper to taste, I added about 1/4 teaspoon of salt and 1/8 of pepper.
After I had the salt and pepper good I rechecked the taste and decided to add 1 tablespoon of honey to balance it out.
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