Wait, to be accurate, I should say, I was obsessed before with Greek Salad. Now, since my friend mentioned this recipe that tastes just like Panera’s Greek Salad dressing, I am a full blown addict. I can/do eat a greek salad every day for lunch (ha, ha I am eating one right now.) And I am expanding into dinner territory by using this dressing as a marinade for chicken.
Oh my goodness I will never buy greek salad dressing again – this was so good and easy, so crisp with the red wine vinegar, that this will live forever in my fridge from now on:
Julia Child said, “The perfect vinaigrette is so easy to make that I see no reason whatsoever for bottled dressings.” I agree with her, and while I live in a world with little people and love my bottled dressings on busy days, this one might just be something I crave so much I have to make it.
When I first googled ‘Panera Greek Salad Dressing’ this website provided me with my list of herbs but I tweaked it a bit, I use less oil to make it lighter and ditched the dijion and I loved how it tasted.
It is such a relief that between spring skiing and the start of running the last of the baby weight is starting to finally say adios, though i really think it is just because our bodies hold onto every last calorie they can for warmth, especially in this winter and once they no longer need to stay padded we start to crave more food like this. How about you? Do you notice a shift in what you are hungry for?
And speaking of warmer weather, have you seen this ad? I love it.
Happy Spring 🙂
Red Wine Vinegar Lite Greek Salad Dressing (printer version here)
1/2 cup good quality extra virgin olive oil
1 cup red wine vinegar
2 teaspoons garlic powder
2 teaspoons dried oregano
2 teaspoons dried basil
1 1/2 teaspoons black pepper
1 teaspoon salt
1 1/2 teaspoons onion powder
Juice from 1/2 of a lemon
DIRECTIONS Whisk together all ingredients. Store in fridge in airtight jar. Mason jars are great for remixing.