This lemon-garlic dressing is simple to make and while I'm on this clean eating journey after having my little one, this has become my go-to for salads. Between this and my greek yogurt ranch dressing, I no longer miss the bottled salad dressings I thought I couldn't live without! Y'all, I am a die-heart ranch (and blue cheese) fan, so trust that there's tons of flavor packed in this dressing.Jump to Recipe
I like to use a mason jar because it's easy to store an, as the dressing sits, it separates so being able to shake-and-pour leaves for little clean up. Grab a bowl, a whisk and let's get right to it. Either you're hungry or planning your next meal and time is limited these days.
As always, I'll leave a few tips above the recipe (in my humble opinion) to maximize flavor but feel free to go for what ya' know. That's the beauty of cooking in your kitchen, you make the rules!
Tips to maximize flavor:
- Use fresh lemon juice
- Use Garlic Paste to eliminate chunky bits of garlic
- Red Pepper flakes are optional but adds a nice kick
- Taste-test as you build the dressing and adjust as needed
Lemon-Garlic Vinaigrette Dressing
- ¼ cup Olive Oil
- 1 teaspoon Dijon Mustard
- 1 tsp Garlic Paste
- ¼ teaspoon Honey
- ¼ tsp Chili Flakes
- 1 tablespoon Lemon Juice
- 1. Combine olive oil, mustard, garlic paste, honey and lemon juice and whisk until ingredients dissolve. 2. Add chili flakes (if desired for a little kick) and season with salt and pepper to taste. 3. Whisk thoroughly until well combined and pour over your favorite salad or store in mason jar for future use and enjoy!
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