Garlic-Oregano Vinaigrette

This spring we had a bumper crop of both green garlic and oregano.  Throughout the summer we’ve continued to have garlic and oregano and find that we are purchasing store bought dressings much less frequently now that we have this as a standby.


3 green garlic stems (or 8 cloves of raw or roasted garlic)
¼ cup red or white wine vinegar
2 large sprigs of fresh oregano leaves
2 tablespoons of fresh parsley leaves
1 tablespoon honey
½ teaspoon salt
¾ cup olive oil
¼ teaspoon red pepper flakes


Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth.  With the motor running, slowly add the oil and process until emulsified.  Stir in red pepper flakes.

Serving Ideas:
Great as a salad dressing, or
Served over sautéed chicken breasts

*Adapted from Food recipe

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