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The key to eating more salads is having a delicious salad dressing: homemade blue cheese dressing for your next iceberg wedge, balsamic vinaigrette for light lunches, and homemade dressing for everything else. See all my homemade salad dressings here.
If lunchtime has gotten a little boring lately, well, maybe it's time to change your routine. This dressing is a huge hit with the beet salad, a green salad with roasted beets, almonds, and goat cheese. But really, it's wonderful in everything.
Freshly squeezed lemon juice takes the place of vinegar and makes even ordinary vegetable salad bags taste great. This spicy and spicy lemon vinaigrette puts a bit of a zipper on the side of your salad and brightens whatever is mixed with: spinach, arugula, tender vegetables, or Bibb. It is easy to make, easy to store and completely easy to love.
The recipe calls for dijon mustard, but not too much. In fact, the next time you have an almost empty jar of mustard dijon, don't throw it in the recycle bin, just pour the dressing ingredients into the jar and shake it well. It is frugal to live in its most delicious form.
How to make lemon vinaigrette:
Do you have a glass jar with a reliable lid? Grab it and make a salad dressing.
- To the jar, add the olive oil, lemon juice, garlic, dijon mustard, and fresh herbs. I love lemon thyme, but you can substitute fresh chives, basil, or whatever is growing in your garden.
- Season to taste with salt and pepper. Everyone has their own idea of too little / too much salt. I like 1/2 teaspoon of salt and 1/8 teaspoon of pepper here.
- Then close the lid and gently shake the jar (I generally use a bowl and a whisk because I think it's more fun).
How long does the lemon vinaigrette last?
This lemon vinaigrette will last up to 5 days in the refrigerator in a sealed container (although it may lose some of its shine over time). Just shake or stir to recombine, and if you have time, let it sit at room temperature. for 10 minutes or so.
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Healthy variations of lemon vinaigrette:
Infinitely adaptable, versatile, and healthy, the keto-grade lemon salad dressing can be what you want it to be.
- Do you hate raw garlic in salad dressings? Leave it out or roast the garlic first.
- Looking for a lemon vinaigrette without mustard? Just skip the mustard.
- Fresh thyme, but are chives or basil taking over your garden? Throw them!
- Do you want even more citrus flavor? Add the zest.
- Do you like things a little sweet? Add a teaspoon of honey.
- Creamy? You can order a little grated Parmesan cheese or a tablespoon of mayonnaise.
As long as you have the correct proportions of olive oil and lemon juice, the dressing will be delicious.
Other fun ways to use lemon vinaigrette:
- Drizzled over ripe avocado slices and grapefruit segments.
- Scrambled eggs with arugula and couscous.
- Poured over roasted or roasted asparagus.
- Grilled pork or chicken tastes amazing dipped in fresh lemon vinaigrette.
- On cooked lentils with crumbled feta cheese.
- Blended with shaved Brussels sprouts for a wholesome fall salad.
This simple lemon vinaigrette is absolutely wonderful in salad vegetables or drizzled over roasted vegetables. It is so easy to do that you will have the recipe memorized in no time. Cuisine: American Preparation time: 3 minutes Cook time: 2 minutes Total time: 5 minutes Servings: 6 servings (2 tablespoons each) Calories: 164kcal
- 1/2 cup of olive oil
- 1/4 cup fresh lemon juice (1 to 2 lemons)
- 2 garlic cloves, minced or to taste
- 1/2 teaspoon of dijon mustard
- 1/2 teaspoon fresh thyme or fresh chives or fresh basil, chopped
- Salt and freshly ground black pepper
- In a small bowl with a whisk, or in a jar with a tight-fitting lid, add the olive oil, lemon juice, garlic, mustard dijon, fresh thyme, and salt and pepper to taste (I like 1 / 2 teaspoon of salt and 1/8 teaspoon of pepper). Stir or shake to combine.
- It stays in the refrigerator for up to 5 days.
Calories :: 164kcal