Yield: 10 Servings
- 3/4 cup olive oil
- 1/2 cup red wine vinegar
- 1 tablespoon grated Parmesan or Romano cheese
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon dried oregano
- Pinch pepper
In a jar with a tight-fitting lid, combine all ingredients; shake well. Refrigerate. Shake well again before serving over greens.
1 serving (2 tablespoons) equals 150 calories, 16 g fat (2 g saturated fat), trace cholesterol, 127 mg sodium, 1 g carbohydrate, trace fiber, trace protein.
Originally published as Italian Herb Salad Dressing in Taste of Home October/November 1994, p16