Lemon Oregano Vinaigrette

(makes 2 ¼ cups)

½ C red wine vinegar

1 t lemon zest

2 t fresh squeezed lemon juice

1 ½ t salt

1 ½ t black pepper

1 T Dijon

1 T dried oregano

2 T sugar

May 6 032

1 ½ C olive oil

Combine all ingredients except olive oil in a tall plastic pitcher. Using a stick blender, blend ingredients until well incorporated. Slowly drizzle in the olive oil in a steady stream while running the stick blender. Blend until a smooth emulsification is achieved. Store in the refrigerator. Perfect for our version of a Greek salad.

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