I’ve never been much of a salad-eater. I mean, I’d eat it if it was put in front of me, but never had the motivation to make a salad for myself. But a couple months back, I had decided to make a greek salad for supper (feta craving, perhaps?), and made a homemade dressing to go with it. I added a few ingredients, tasted it, added a few more, etc. until it was just right. And by the time I was done, I have to admit I was super happy with it! It has substance and lots of flavour, without being creamy or overwhelming. And a little goes a long way! I’ve since been making a jar of it pretty much every week, and keeping it in the fridge, so it’s always ready to throw over which ever salad ingredients I happen to have on hand. Makes for a great snack, any time.

INGREDIENTS
makes ~ 200 mL

½ teaspoon dried oregano
½ teaspoon dried dill
½ teaspoon salt
¼ teaspoon ground black pepper
1 small clove garlic, finely minced
2 teaspoon dijon mustard
1 tablespoon honey
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
juice of ½ a lemon

DIRECTIONS

Add the dry ingredients to a mason jar, followed by the mustard and honey, and then the liquid ingredients.

Place the cover on tightly, and give it a good shake.

Enjoy with pretty much any salad (especially a greek salad) or veggies!

And here’s the printable version of this recipe!