This recipe was recently shared and enjoyed at the Compassionate Potluck at Eastside Yoga Studio. It makes a healthy batch, that will feed a crowd or keep you all Greeked up for a while. Enjoy over a mix of your favorite greens, fresh cherry tomates, red onions and kalamata olives for a delicious twist on the original.
Makes 3 cups
2 cups extra-virgin olive oil
1 cup white wine vinegar
1 ½ teaspoons sea salt
1 teaspoon freshly ground black pepper
¼ cup fresh lemon juice
¼ chopped parsley
2 tablespoons chopped fresh or 1 tablespoon dried oregano
2 tablespoons chopped fresh or 1 tablespoon dried tarragon
2 tablespoons chopped fresh or 1 teaspoon dried thyme
1 tablespoon whole-grain Dijon mustard
Put all of the ingredients in a blender and blend until well combined. Taste and adjust the seasonings. The dressing will keep in the refrigerator, tightly covered, for up to 10 days.