Oregano Vinaigrette Recipes

YUMMY POMEGRANATE VINAIGRETTE DRESSING

Yummy Pomegranate Vinaigrette Dressing image

This tangy dressing goes great on any salad. It's addictive!

Provided by mel

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

Time 15m

Yield 24

Number Of Ingredients 8

Ingredients

1 cup olive oil
1 cup pomegranate juice
1 cup rice vinegar
¼ cup white sugar
2 tablespoons chopped shallots
1 ¼ teaspoons chopped garlic
1 teaspoon ground white pepper
kosher salt to taste

Steps:

Place olive oil, pomegranate juice, rice vinegar, white sugar, shallots, garlic, white pepper, and salt in a blender. Cover and blend until smooth, about 2 minutes.

Nutrition Facts : Calories 107.9 calories, Carbohydrate 7.6 g, Fat 9 g, SaturatedFat 1.2 g, Sodium 17 mg, Sugar 6.9 g

OREGANO VINAIGRETTE

Oregano Vinaigrette image

We put so much dried oregano in this vinaigrette that you might think it's a typo. It's not. Because the oregano is so prominent, look for sources such as Penzeys that specialize in dried herbs.

Yield makes a little over 1 cup

Number Of Ingredients 7

Ingredients

2 1/2 tablespoons red wine vinegar
2 tablespoons dried oregano
1 tablespoon fresh lemon juice, plus more to taste
2 garlic cloves, 1 smashed and 1 grated or minced
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 1/2 cups extra-virgin olive oil

Steps:

Combine the vinegar, oregano, lemon juice, smashed garlic, grated garlic, salt, and pepper in a medium bowl and whisk to combine the ingredients. Set the vinaigrette aside to rest for 5 minutes to marinate the oregano. Add the olive oil in a slow, thin stream, whisking constantly to combine. Taste for seasoning and add more salt, pepper, or lemon juice, if desired. Use the vinaigrette or transfer it to an airtight container and refrigerate it for up to three days. Bring the vinaigrette to room temperature, whisk to recombine the ingredients, and taste again for seasoning before using.

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

Ingredients

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

GARLIC-OREGANO VINAIGRETTE

Garlic-Oregano Vinaigrette image

Provided by Connie Barbara Schaeffer

Categories Garlic Herb No-Cook Quick & Easy Salad Dressing Bon Appétit California

Yield Makes 1 1/2 cups

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup white wine vinegar
5 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
1/2 teaspoon dried mustard
Pepper

Steps:

Combine all ingredients in jar. Shake well. (Can be prepared 1 week ahead. Bring dressing to room temperature before serving.)

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

Ingredients

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.

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