This Greek inspired dressing can double as a marinade for your chicken, fish or roasted veggies. The hint of lemon juice makes it extra refreshing! Serve it on a bed of arugula, with a sprinkle of feta cheese!
1/2 cup Extra Virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon ground fennel seeds or dill
1/2 teaspoon ground basil
Salt and pepper to taste
1 clove crushed garlic
1/2 teaspoon lemon juice
- Place all of the ingredients in small jar with lid and shake until well mixed.
Makes 12 ounces
86 calories per two tablespoons