Lemons. Citrus. Sweet, tart, and perfect for a salad or the base for a quick marinade. A tangy Lemon Vinaigrette will brighten your day, every time.
You can buy salad dressing everywhere so why make your own?
Making dressings yourself is easy, saves you money, and allows you to control the ingredients. We make a lot of things from scratch for these reasons, not only do we have control over nutrient value, we have control over flavors which means I can adjust for our specific tastes. You can also use your leftover lemon rinds to make Lemon Vinegar for Cleaning which makes this a two for!
In the Dressing
This dressing is essentially just lemons, olive oil, and Dijon mustard. You dress it up by adding herbs, garlic, zest, or finely diced shallots. You can dress it down by leaving out all seasoning until you taste it. Some lemons are sweeter and won’t need the sugar, some will have too much tang and may need extra. Salt helps counteract the sour and the pepper looks cool flecked throughout but how much you add is up to you.
Not just for salads
I use this dressing on my salads, drizzle over grilled vegetables, and toss it through green beans or some steamed asparagus. It also makes a lovely quick marinade for chicken with garlic, parsley, and oregano.
Make it my way, then make it your own. Use some Herbs fresh from your garden this summer to make those flavors bold, and bright and add a great nutrient boost.
Make the dressing.
Gather your ingredients.
Juice the lemons and then ensure you take a video of everything from now on. Measure all your ingredients. Put everything into the jar and shake thoroughly. Then pour it carefully into a smaller jar and take a photo. You’ll need to do this twice because your glasses went missing and you really cannot see properly without them.
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This is a go-to recipe for me, I had this lemon vinaigrette on my lunch salad all week and tossed my green beans in it last night. It’s delicious and a perfect pick-me-up to brighten your day in the depths of winter.
[…] is a great way to use your leftover lemon rinds after a delicious Pancake Breakfast or making a Lemon Vinaigrette. Plus it saves a step! I do suggest you thoroughly strain your solution to ensure you won’t […]