Make a double batch of this dressing to have on hand for salads all week long.
Combine the olive oil, red wine vinegar, garlic, dry mustard, thyme, oregano and salt and pepper in a small bowl or jar and whisk or shake the dressing well. Use the dressing for salads, roasted vegetables, or as a marinade for chicken.
This dressing will last for at least 2 weeks in the refrigerator.
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