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posted: 7/17/2013 6:06 AM

Greek Salad Vinaigrette

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cup olive oil

About 3 tablespoons red or white wine vinegar plus lemon juice (the ratio of vinegar to juice is up to you)

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2 tablespoons chopped fresh thyme leaves

1 teaspoon kosher salt

Combine the oil, vinegar, lemon juice, chopped thyme and salt in a jar with a tightfitting lid. Shake until well emulsified. Refrigerate until ready to use.

Makes about cup; serves six to eight.

Nutrition values per tablespoon: 80 calories, 9 g fat (1 g saturated), 0 carbohydrates, 0 fiber, 0 protein, 0 cholesterol, 160 mg sodium.

Susan Belsinger

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