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easy greek-style vinaigrette: try it today

Ethna Parker PhD 🌱 the essential researcher

· Essential Oils

Summer days make me crave salads which is just as well as that is when salad ingredients are at their succulent best! Although summer in Iceland can mean temps of 6°C (42.8°F), the sun, clear blue skies and endless light helps my body to recognise that it is actually summer and I *should* be eating lighter meals. In our house, salads tend to consist of whatever is in the salad drawer and fruit bowl that needs using up. Today, I needed to use up some cherry toms, fresh coriander and rocket, feta cheese and some aged gouda.

I have only recently started creating salad dressings (I usually just added the oil from the feta jar) and seriously can't get enough of them. For this 'Greek-style' dressing I added the following to a glass bottle and shook well to mix: 1/4 cup white wine vinegar, 1/2 cup of extra virgin olive oil, 1 tsp dried oregano, 1 tsp Dijon mustard, 1 whole lemon squeezed, a couple of grinds of salt + pepper and 15ml of a pomegranate cider vinegar I picked up in Germany last week. Positively bursting with vitamin C and anti-inflammatory, neuroprotective ingredients, this salad not only looked great on the plate, it did my body good!

This Greek-style dressing is also wonderful drizzled over skillet seared lamb or chicken steaks or stirred through a bowl of just warm puy (brown) lentils. Don't worry if you don't have all the listed ingredients, I rarely do. Just substitute with whatever you have to hand and add what you fancy trying to your shopping list for next time.

* Adapted from Lisa's recipe for Greek salad dressing at Downshiftology.

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