1 tablespoon white wine vinegar

1 tablespoon freshly squeezed lemon juice

6 tablespoons extra virgin olive oil

1/2 – 1 teaspoon dried oregano

1/2 garlic clove, minced

Salt and freshly ground black pepper, to taste

Place vinegar and lemon juice in a small bowl. Whisk in olive oil. Add oregano, garlic and salt and pepper, to taste.

(I use this vinaigrette over a salad of romaine lettuce, halved cherry tomatoes, thinly sliced red onions, kalamata olives, pepperoncini and feta cheese.)

Balsamic Vinaigrette

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

6 tablespoons extra virgin olive oil

1 small shallot, finely minced

Salt and freshly ground black pepper, to taste

Place the balsamic vinegar, Dijon mustard, and honey into a small bowl.

Whisk in the olive oil.

Add minced shallot and salt and pepper, to taste.

(I use this vinaigrette over a salad of mixed field greens, baby spinach, toasted walnuts, grape tomatoes, chopped green beans and dried cranberries.)