makes 2 cups (2 tablespoons per serving) · prep time: 5 minutes
Not only is this dressing good on Greek Salad (here), but it also makes a terrific marinade for chicken or fish. For a quick-and-easy weeknight meal, place 2 pounds of chicken or fish and a batch of this dressing in a large freezer-safe storage bag and store in the freezer. Then, when you are ready to eat it, you can simply thaw it and toss the meat and marinade in a slow cooker or bake it in the oven. Dinner doesn’t get much simpler than that.
ingredients
• 1 cup light olive oil or avocado oil
• ½ cup red wine vinegar
• Juice of 1 small lemon
• 4 cloves garlic, minced
• 1 tablespoon Dijon mustard
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• ¼ cup crumbled feta cheese
directions
Place the oil, vinegar, lemon juice, garlic, Dijon mustard, salt, and pepper in a blender or food processor and pulse until well combined. Stir in the feta cheese. Store in the refrigerator for up to 2 weeks.
tip: This dressing is also amazing with chopped Kalamata olives stirred in at the end along with the feta cheese.
CALORIES: 129 | FAT: 14 g | PROTEIN: 4 g | TOTAL CARBS: 0.5 g | DIETARY FIBER: 0 g | NET CARBS: 0.5 g
