Creamy Greek Salad Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A couple of my favorite Greek restaraunts of all time serve their salads with a creamy Greek dressing. I assumed it was a common occurance until I started searching for recipes so I could duplicate it at home. I'm so happy to have finally found one on this site (Creamy Greek Salad Dressing). All the non-creamy dressings are too tart for me (and believe me, I've tried several). this one hits the spot. mine is only a slight modification of hers. (Mine includes homemade buttermilk and less feta. Ingredients:
1/2 tablespoon white vinegar or 1/2 tablespoon lemon juice |
1/2 cup skim milk |
1/2 cup olive oil |
2 tablespoons red wine vinegar |
1 teaspoon sugar |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1 teaspoon dried dill |
salt and pepper |
1/4 cup feta cheese, crumbled |
Directions:
1. In a small bowl, combine the milk and vinegar or lemon juice. Let sit for 5 minutes. (This process will produce buttermilk. Alternatively, you can just use 1/2 c real buttermilk, but I use this method because I never have the real stuff on hand.).
2. Meanwhile, combine the remaining ingredients in a blender or food processor.
3. With the blade running, slowly pour in the buttermilk and blend just until thickened (if you over-blend, it will curdle).
4. Cover tightly and chill well before serving so the flavors have a chance to meld.
5. Dressing will keep for about 4 days (though it may need another whirl in the blender / food processor if it separates).
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