🐭 Olive Oil And Lemon Salad Dressing

For the Italian dressing: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, sugar, garlic, oregano, thyme, basil, and kosher salt. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Makes ½ cup. ^{Method. Read on to see just how easy it is to make this lemon vinaigrette recipe. STEP 1: Add ingredients to a jar or bowl. Pour the fresh lemon juice and extra virgin olive oil to a glass jar or medium bowl. Add the honey, sea salt, pepper, dijon mustard and fresh herbs of choice. STEP 2: Shake or whisk.} This duo brings both tanginess and health benefits to your dressings. You'll need just 2 tablespoons of lemon juice; its citrusy punch can help balance out the richness of the oil. Plus, lemons come packed with vitamin C. Apple cider vinegar's acidity helps emulsify the dressing while offering potential digestive benefits, too. Instructions. In a food processor or small blender mix together olive oil, lemon juice/zest, dijon mustard, honey, salt, pepper and parsley until smooth. Store in an airtight container for up to a week in the refrigerator. ^{HOW TO MAKE LEMON DRESSING WITH HERBS. Put the lemon juice, oregano, garlic, salt, and pepper into a medium bowl and stir together. Vigorously whisk in the olive oil in a stream. Alternatively, you can add all of the ingredients to a salad dressing shaker or a jar with a lid and shake vigorously until combined.} This was a great recipe which I highly recommend. I used non-fat Greek yogurt, 1/2 cup olive oil instead of 1/3 cup, replaced the white wine vinegar with balsamic vinegar and left out the salt & sugar. It was a perfect dressing for my spring mix salad and would make an excellent marinade. Tastes good on bread too 😊. PQREm.

olive oil and lemon salad dressing