Greek Salad Vinaigrette

½ cup olive oil

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

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 ¾ 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