Italian Vinaigrette

🧂 Ingredients

• 4 medium cloves garlic, minced
• ¼ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons dried oregano
• 1 tablespoon Dijon mustard
• 1½ teaspoons Morton kosher salt
• 1 teaspoon granulated sugar
• ¼ teaspoon freshly ground black pepper

Instructions

• 1 Place all ingredients in a small bowl or tall jar. Use an immersion blender to
  combine and emulsify. If you don't have an immersion blender, cover jar tightly
  and shake ingredients vigorously (just know that the vinaigrette will not be as
  smooth). Yield: about ⅔ cup of vinaigrette.
• 2 You can make this recipe a day or two prior to serving. Store in the
  refrigerator, in a container with a tight-fitting lid. Remove from refrigerator
  30 minutes prior to serving, to let oil come to room temperature. Shake
  vigorously to combine.
• 3 This vinaigrette is excellent with my Italian Chopped Salad
  [https://www.afarmgirlsdabbles.com/italian-chopped-salad/]!

Nutrition Info