Lemon Vinaigrette (HmF)

Servings

12

Serving size

1 Tbsp
COOKING TIME
<30
CHILLING TIME
60 minutes

Store in a sealed jar. Keep up to one week refrigerated.

Lemon Vinaigrette (HmF)

Ingredients

1/2 cup Olive oil
1/4 cup Lemon juice
2 clove Garlic, raw (very finely minced)
1 tsp. Honey
1/8 tsp. Salt
1 to taste Black pepper

Instructions

In a small container with a lid (such as a jar), combine all ingredients for the dressing.

Shake well to combine.

Chill well before serving.
Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers, and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

This is a super simple and delicious vinaigrette.

There are two techniques for this recipe.  One is to simply add all the ingredients and whisk until blended and emulsified.  It is important to make sure that the garlic is very finely minced.

The other technique is to blend in a blender or a mini-chopper.  This creates a smoother and creamier dressing.

You can add a touch of herb to this dressing — 1/4 teaspoon of tarragon, thyme or marjoram, for example.

"Nothing is worse than washing a head of lettuce or greens, then trying to blot the water with paper towels. A salad spinner lets you rinse, then spin all the water off completely. Plus, it's fun to use."

Steven Gundry

Equipment

  • 1 Whisk
  • 1 Microwavable Mixing Bowls, Glass, 1 qt