This vinaigrette is a light and refreshing dressing for any assortment of greens, over freshly roasted vegetables, or as part of a grain-based salad. It’s quick and easy, so there is no excuse for store-bought dressings that contain preservatives and unhealthy oils like canola, soybean, corn and the like.

Mediterranean Vinaigrette

• 1/2 cup extra virgin olive oil

• 1 lemon, juiced

• 1/4 cup red wine vinegar

• 3-4 garlic cloves, minced

• 1 1/2 tablespoons dijon mustard

• 1 teaspoon dried oregano

• Salt and pepper to taste

Add all ingredients into a glass jar. Screw on the lid and shake before each use. Store in the the refrigerator for 1 week.