A few years back when I made the decision to try to cut back on processed foods and sugars, one of the first things I stopped buying was salad dressing. Just a few glances at the ingredient lists of most salad dressings and you quickly find out that 90% of the ingredients are chemicals you can’t pronounce and all kinds of different sugars. Armed with that knowledge, I started making my own dressings at home (like this Ranch, Gorgonzola, or this pumpkin tahini dressing for example) or just using lemon juice, vinegar, and olive oil. However when I tried an amazing feta dressing out at a restaurant last week, I knew I need to make my own version at home.
Luckily since feta brings such a flavor punch, you don't need too much to make a fabulous dressing. The dressing starts with lemon juice, feta, and olive oil and then some Dijon mustard, oregano, and garlic are added to round out the flavors. You can add some yogurt or sour cream to make a creamier version, but I like the vinaigrette version with lots of bright lemon and small chunks of feta cheese. It will keep for a few days in the fridge so you can make a bigger batch and store it for salads during the week.
Lemon Feta Vinaigrette
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- 2 tbsp. lemon juice
- 2 tbsp. reduced fat crumbled feta cheese
- 1 tbsp. olive oil
- 1 tsp. Dijon mustard
- 1/2 tsp. dried oregano
- 1/4 tsp. garlic powder (or 1/2 tsp. minced garlic)
- Salt and pepper
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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