| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 3/4 cup olive oil
- 1 small onion, roughly chopped
- 1 clove garlic, roughly chopped
- 1/3 cup crumbled good-quality feta
- 1/3 cup red wine vinegar
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons country Dijon mustard
- 4 to 5 pitted kalamata olives
- 1 tablespoon dried oregano
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 6 cups torn romaine lettuce
Instructions
- Heat the oil in a skillet over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Add the garlic and cook another 2 minutes. Allow the mixture to cool slightly.
- In a blender, combine the feta, vinegar, lemon juice, mustard, olives, oregano, 1/2 teaspoon salt, some pepper and the onion mixture. Blend until smooth.
- Pour enough dressing over the salad to coat the leaves and toss to combine. Save the remaining dressing for another use.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 284 |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 7 mg |
| Sodium | 267 mg |
| Serving Size | 1 of 6 servings |
| Calories | 284 |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 2 g |
| Cholesterol | 7 mg |
| Sodium | 267 mg |
Reviews
Super quick and easy. I usually make my salad dressing so I was excited to try this out. Highly recommend.
Amazing!! I loved it- I tried it with lettuce but ended up serving it as a dip for toasted French bread slices. I added a little more balsamic and olive oil, placed it in a shallow bowl and my husband and I went to town! I plan on using this as an appetizer for parties
I liked this dressing however as the flavors combined, it was way too sour for my taste….and I like sour better than sweet. So, I thinned it with some mayonnaise and more cheese and a little more olive oil….in the blender and Voila!….it was great on roasted cauliflower……
Very yummy! An easy homemade dressing with no preservatives!
My family loved this dressing! The consistency was perfect and I used a bit less olive oil. I put it over thinly sliced raw brussel sprouts to up the nutrition content. My sons put the slaw in sandwiches while I put grilled chicken on top of mine. So good!
Very nice tangy dressing.I had to add a bit more olive oil for a thinner consistency.Nice clean taste.