So, while I'm still trying to detox from all the Easter candy I ate, I thought I would share this recipe for a delicious Lemony Vinaigrette with you. The flavor is so bright and fresh, much like the fruit that goes in it.
(adapted from The Digest Diet Vinaigrette)
1/3-1/2 cup fresh squeezed lemon juice
2 Tbsp. Dijon mustard
1 tsp. garlic paste or 1 clove of garlic grated
1/2 tsp. dried oregano, tarragon, mint or dill
1/2 tsp. black pepper
1/4 cup plus 1 Tbsp. olive oil
Into a mason jar with a lid, pour the lemon juice, mustard, garlic, oregano, and black pepper. Close the lid tightly and shake well to combine. Add the olive oil and shake some more to emulsify. Serve immediately or refrigerate to allow flavors to blend together. Makes about 1 cup of dressing.
The serving size is 1 Tbsp. per 2 cups of greens. It is best to toss the dressing with your greens before serving to evenly distribute the dressings (and use less dressing).
I loved how easily this dressing came together. Do you have a favorite vinaigrette recipe? I would love to hear about it. Thanks for stopping by today!