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Instead of tossing chunks of feta into her salad or crumbling the cheese on top of cooked vegetables, Melissa Rubel Jacobson purees it right into a vinaigrette. This makes the dressing smooth and luscious and ensures a little bit of tang in almost every bite.Plus: More Perfect Salad Dressings Great Green Salads

Melissa Rubel Jacobson
June 2009

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Credit: © Tina Rupp

Recipe Summary

Yield:
Makes 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse the crumbled feta with the red wine vinegar, water, oregano and olive oil until the vinaigrette is smooth. Season with salt and pepper.

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Notes

Great With Grilled vegetables or shrimp, cucumber salad, spinach salad, tomato salad, potato salad.

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