I always have been intimidated by vinaigrette’s since I never gave myself the opportunity to make them. However, they’re actually quite easy and a much healthier option than creamy, store-bought dressings that have more ingredients than you would care to read let alone try to pronounce. This was my first one I tried making and I was very happy with it! I hope you are as well, definitely try it over your strawberry spinach salad next time you make it!
Makes: 18 servings (1.5 oz serving size)
- 4 Lemons, juiced
- 1 Tbsp Dijon Mustard
- 3 Tbsp Local Honey
- 1.5 Cups of Extra-Virgin Olive Oil
- 1 tsp Salt
- 1 tsp Pepper
- Juice your lemons into a medium sized bowl, making sure not to get any seeds in it.
- Measure and add the rest of your ingredients to the bowl.
- Whisk until combined. Use immediately or store in fridge if saving for later.
Nutritional Information: 163 Calories / Protein 0 g / Carbohydrates 1 g / Dietary Fiber 0 g / Total Sugars 0 g / Total Fat 18 g / Saturated Fat 3 g / Monounsaturated Fat 13 g / Polyunsaturated Fat 2 g
Tip: I made mine and put it in a squeeze bottle for easy drizzles for later on. Just be sure to shake it up after it sits for a while as the oil likes to separate.