By: Rachel Beason, Kitsap Community Resources

Makes 1/2 cup

From the Toolbox:

• 16 Ounce Glass Jar with Lid
• Measuring Cups
• Measuring Spoons
• Chef’s Knife

Ingredients:

• 1/2 cup extra virgin olive oil
• 2 Tbsp red wine vinegar
• 2 Tbsp fresh lemon juice
• 1 clove garlic, minced or pressed
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried oregano
• 1 oz. crumbled feta cheese
• 3 Tbsp plain Greek yogurt

Directions:

• Combine all of the ingredients in the glass jar, adding the cheese and yogurt last.
• Tighten the jar lid and shake briskly to emulsify the ingredients, about 30 seconds.
• Use immediately or refrigerate. The dressing will keep in the refrigerator about 1 week. Use this dressing on salads, potatoes, meat, fish, or cooked vegetables.