Oregano Balsamic Vinaigrette Recipes

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MAMA'S BALSAMIC VINAIGRETTE



Mama's Balsamic Vinaigrette image

This is a wonderful vinaigrette that my mother invented. It's wonderful as a dressing, but we also use it for chicken marinade and steamed veggies.

Provided by SOSARA77

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 12

Number Of Ingredients 7

¾ cup extra virgin olive oil
¾ cup balsamic vinegar
1 clove garlic, crushed or to taste
½ teaspoon dried oregano
2 teaspoons Dijon mustard
1 pinch salt
1 pinch freshly ground black pepper

Steps:

  • Combine the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a jar with a tight fitting lid. Shake well before serving. Store in the refrigerator.

Nutrition Facts : Calories 137.4 calories, Carbohydrate 2.7 g, Fat 14 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 24.8 mg, Sugar 2.2 g

OREGANO BALSAMIC VINAIGRETTE



Oregano Balsamic Vinaigrette image

Light and flavorful, this vinaigrette in another favorite of ours. We visited the CIA in Greystone a few years back and they used it to dress greens and served them in a parmesan bowl like the one in recipe #100637. What a wonderful combination!

Provided by Acerast

Categories     Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients 5

1/2 cup balsamic vinegar
2 teaspoons fresh oregano, chopped or 3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup olive oil

Steps:

  • In a small bowl, combine vinegar and seasonings.
  • Gradually whisk in olive oil to blend.
  • Serve over your favorite salad greens.
  • Especially nice garnished with shaved parmesan cheese.
  • Refrigerate any unused vinaigrette.

BASIL-BALSAMIC VINAIGRETTE



Basil-Balsamic Vinaigrette image

Your greens will thank you for this bold dressing with garlic, basil and balsamic vinegar.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5

1/4 cup balsamic vinegar
2 tablespoons chopped fresh basil
2 teaspoons minced garlic
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

  • Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

OREGANO VINAIGRETTE



Oregano Vinaigrette image

I rarely purchase bottled dressings any longer because it is so simple to make them from scratch. I serve this over romaine, fresh garden tomato, crispy proscuitto, fresh mozzarella and garlic croutons.

Provided by Cook4_6

Categories     Salad Dressings

Time 10m

Yield 1 1/2 Cups

Number Of Ingredients 8

1/2 cup white wine vinegar
1 1/2 tablespoons oregano, fresh finely chopped
1/2 cup parmesan cheese, grated
3/4 teaspoon salt
3/4 teaspoon ground pepper
1 tablespoon sugar
1 tablespoon cornstarch
1 cup olive oil

Steps:

  • Place first 7 ingredients in a bowl and blend using an emulsion blender until well blended. Slowly add olive oil and continue blending until smooth and emulsified.

Nutrition Facts : Calories 1475.2, Fat 153.7, SaturatedFat 25.7, Cholesterol 29.3, Sodium 1676.4, Carbohydrate 15.9, Fiber 0.8, Sugar 8.7, Protein 13.1

LEMON OREGANO VINAIGRETTE



Lemon Oregano Vinaigrette image

Make and share this Lemon Oregano Vinaigrette recipe from Food.com.

Provided by Vicki Kaye

Categories     Low Protein

Time 20m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 12

1/2 garlic clove
1 1/2 teaspoons lemon zest, finely grated
2 tablespoons lemon juice, fresh
1 tablespoon distilled white vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons extra-virgin olive oil
2 tablespoons canola oil
1 1/2 tablespoons canola oil
1 1/2 teaspoons oregano, chopped, fresh

Steps:

  • Blend all ingredients except oregano in a blender until combined well. Transfer to a bowl and stir in oregano, then season with salt and pepper.
  • Keep in tightly sealed container, in refrigerator for a week.

Nutrition Facts : Calories 210.9, Fat 22.5, SaturatedFat 2.3, Sodium 167.2, Carbohydrate 3.2, Fiber 0.3, Sugar 2.4, Protein 0.2

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