Homemade Greek Salad Dressing or Marinade

Homemade salad dressings make me thing spring and the weather we are having right now is NOT making me think spring.  I am so over the cold, wind, snow, sleet and muddy, yucky streets and sidewalks.  And I long for the day when the kids and I can simply walk out the door without even a thought of a coat.

Anyone else with me?

So in the efforts to ignore what is going on outside, I made this dressing.  This glorious, light, fresh and tangy dressing, which can also be used as a marinade.  

All you need to make this dressing is a mason jar, or any jar with a lid.  It's that simple - dump everything in a jar, put the lid on, shake it up and you are ready to go.

I actually ate a double helping of salad last night with dinner....and for those that know me that is saying something!  I can be kinda picky about my salads.

Homemade Greek Salad Dressing or Marinade

{Print this Recipe!}

1 c. olive oil

1 c. red wine vinegar

2 1/2 t. garlic powder

2 1/2 t. dried oregano

2 1/2 t. dried basil

2 t. pepper

2 t. salt

2 t. onion powder

2 t. grainy mustard or Dijon mustard

Combine all ingredients in a jar and shake well.  Keep in the fridge for up to 2 weeks.

You will need a large mason jar if making the full batch.  I tried a smaller one first and promptly regretted it, as the liquids were nearing the top and I was making a mess.

But the big jar?  Perfect!

We've got about half of this left, so I plan on marinating some chicken breasts for later in the week.  I just cannot get enough.  Maybe at tad obsessed.

Do you make your own dressings?  Or do you prefer store bought?