Lemon Greek Vinaigrette


¼ fresh parsley, chopped ( about a handful)
1 tablespoon dried oregano, or 2 tablespoons fresh
4-5 garlic cloves, minced
Zest and juice from one lemon
¼ red wine vinegar
1 cup extra virgin olive oil
1 teaspoon Tony Chachere’s Original Creole Seasoning


In a small bowl, place herbs, garlic, lemon, and red wine vinegar, creole seasoning, and whisk together
Slowly pour in the the olive oil and whisk until combined
Serve as a vinaigrette for salads or veggies, or use as marinade on your favorite meat