Greek Salad Dressing
100%
0
Nutrition balance score
Unbalanced
Glycemic Index
38
Low
Glycemic Load
1
Low
Nutrition per serving
Calories242.1 kcal (12%)
Total Fat24.1 g (34%)
Carbs3.4 g (1%)
Sugars2.2 g (2%)
Protein3.7 g (7%)
Sodium375.9 mg (19%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
½ cupolive oil
2 tablespoonsred wine vinegar
1 teaspoonsugar
1garlic clove
minced fine, depending on how strong you want your dressing
1 teaspoondried oregano
mediterranean
1 tablespoonfresh dill
chopped
salt
freshly ground black pepper
¾ cupfeta cheese
crumbled
¾ cupbuttermilk
or milk, but buttermilk is best, use 1/2 a cup if you want to use this as a dip
Instructions
Step 1
In a blender or food processor, whirl all the ingredients except the buttermilk for one minute.
Step 2
With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle).
Step 3
Chill at least 1 hour so the flavours meld.
Step 4
Refrigerate, tightly covered.
Step 5
This makes nearly 2 cups of dressing and stays fresh for 3-4 days.
Step 6
If the dressing separates, just give it a whizz in the blender again.
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