The dressing starts with lemon juice, feta, and olive oil and then some Dijon mustard, oregano, and garlic are added to round out the flavors. It was overwhelming strong. I know it will become a staple in my household! Tried the dressing twice already and i love it! And you can mince either by hand or through a garlic press (I prefer the latter). :) x. They always seem to have this smell that does not appeal to me. How is the garlic supposed to be prepared? Add all of the ingredients to a small bowl and whisk together. I’m also a big advocate of self-care and taking life “down a notch” – while chasing adventures half-way across the globe! :). I’m sorry you didn’t enjoy the recipe Tammy. It will keep for a few days in the fridge so you can make a bigger batch and store it for salads during the week. It actually upset my stomach. Sharing of this recipe is both encouraged and appreciated. ... but I like the vinaigrette version with lots of bright lemon and small chunks of feta cheese. Slender Kitchen © 2020 Arandola, LLC. I love that it’s less oily than many vinaigrettes. I make it in a mason jar and just give it a shake and drizzle on my daily salads. I love making my own dressings. Wonderful! Oh so good! Thank you for it! Because when you make it at home you can tweak the flavor profile to make it a little more tart and citrusy or a little more garlicky or herby. Lemon vinaigrette is a staple dressing recipe and instantly brightens any salad or plate of veggies. It will keep for a few days in the fridge so you can make a bigger batch and store it for salads during the week. I printed it and it will go into my recipe binder. Combine all ingredients in a jar with a tight-fitting lid, shake until well combined. This Lemon Vinaigrette Dressing will brighten any salad with its fresh flavors! This is a really nice dressing Lisa. https://simple-nourished-living.com/weight-watchers-low-fat-lemon-bars And did I mention how easy they are to make? minced garlic), Lemon Dijon Potato, Kale, and White Bean Salad, Roasted Garlic Salmon and Vegetable Farro Bowls. Many vinaigrettes call for a 3:1 ratio of oil to acid. You can add some yogurt or sour cream to make a creamier version, but I like the vinaigrette version with lots of bright lemon and small chunks of feta cheese. Minced? Does Lemon Vinaigrette … So true! It thickens like a mayonnaise. This is a classic vinaigrette and so versatile. Fresh and tart, just right on my salad at work today. :). This simple dressing is fast, easy and will perk up any salad. Lemon Vinaigrette (Better Than Store-Bought) | Downshiftology I will never buy store bought dressing again…this stuff is gold!! I make mine in my Vitamix. It’s suitable for pretty much every eating style I know of. Thank you for this recipe. Thank you for the recipe!! And agree that it’s super versatile. It should keep for 5-7 days in the fridge. Your daily values may be higher or lower depending on your calorie needs. Plus it whips up in just a couple minutes! So happy you love the lemon vinaigrette Elizabeth! This flavorful dressing is bursting with garlicky flavor, but is super low in calories and fat. Red wine vinegar is low FODMAP in servings of 2 tablespoons or 42 grams. For example, try it over fresh steamed vegetables such as broccoli or kale or use it to dress any pasta or bean salad. We eat a lot of salad. But really, it’s wonderful on just about anything. Here are some of my favorite, Watch me make this lemon vinaigrette as part of my, If you do prefer a creamier dressing, give my. It’s amazing how much better homemade dressings taste, isn’t it? The content of this field is kept private and will not be shown publicly. This salad dressing has changed the game for me ! Armed with that knowledge, I started making my own dressings at home (like this Ranch, Gorgonzola, or this pumpkin tahini dressing for example) or just using lemon juice, vinegar, and olive oil. After you make this lemon vinaigrette at home I promise you’ll never buy it from the store again. Whisk or shake well before each … Lemon juice is low FODMAP in servings up to a ½ cup or 125 grams. Great recipe! The ingredients in this dressing are simple: it's made with garlic, fresh basil, parsley, lemon juice, and a bit of Dijon mustard, with olive oil as a base. Wonderful! Content and photographs are copyright protected. I was very disappointed. This lemon vinaigrette will last for up to one week in the fridge in a sealed container (though it may lose some of it's bright flavor over time). Thanks! I used it it on the shrimp asparagus salad. ©Downshiftology. This post may contain affiliate links. This recipe will fit into the WW Core Plan or counts as 0 points on the Flex Plan.