Description
This Lemon Vinaigrette Dressing is a delightful blend of fresh lemon juice, garlic, and olive oil. Its vibrant flavor elevates any salad, and with simple ingredients and quick prep, it’s perfect for enhancing your meals!
Ingredients
Scale
- 2 teaspoons lemon zest
- 2/3 cup fresh lemon juice, from at least 3 lemons
- 2 small cloves garlic, or 1 large clove
- 1 tablespoon dijon mustard
- 1 and 1/2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons parmesan cheese, shredded
- 3/4 cup light flavored olive oil, or any vegetable oil
Instructions
- Use a microplane zester to zest 2 teaspoons from a lemon and add it to a blender.
- Juice about 3 lemons until you have 2/3 cup lemon juice and add it to the blender.
- Add 2 small cloves of garlic to the blender, or just 1 if using a large clove.
- Add 1 tablespoon dijon mustard, 1 and 1/2 tablespoons granulated sugar, 1 teaspoon kosher salt, and at least 1/4 teaspoon black pepper to the blender.
- Add 2 tablespoons shredded parmesan cheese to the mixture for creaminess, if desired.
- Put the lid on and blend until smooth, ensuring the garlic is properly mixed.
- With the blender running, stream in 3/4 cup light flavored olive oil and blend until smooth and creamy.
- Serve this dressing over your favorite salad.
- Store the dressing in the fridge for 5-7 days. Do not freeze.
Notes
This dressing pairs well with a variety of salads, adding a zesty kick and creaminess.
For a lighter version, skip the parmesan cheese and blend to your preferred consistency.
Always taste and adjust seasoning to suit your preferences.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 3mg