Almost everything. As in, salads, avocados, sandwiches, raw and cooked veggies. I haven’t yet tried it as a marinade for meat, but that’s coming up. I could imagine it ‘ll taste excellent on some grilled chicken breasts. Ooooh! I just pictured this and now I want to try it with the chicken I’m making this Thursday. Okay, done. It’s happening.
It’s such a simple vinaigrette and it’s something I just decided to make after not having all the ingredients to make another dressing. I haven’t looked back since.
See these here?
That’s it. That’s all you need. You might have them in your kitchen already. Easy peasy.
Let’s not even call this a recipe. Let’s call it…a blend of simple ingredients. You don’t even need to follow the same measurements. These happen to be the measurements that I prefer, but if you lean towards a certain taste, then add more of that. Adjust, taste as you go…do you.
Lemon Dijon Vinaigrette
serves 2-4 (depending on how large your salad is)
1/4 cup of extra virgin olive oil
2 tablespoons apple cider vinegar
Juice of half a lemon
1 tablespoon dijon mustard
1 tablespoon garlic powder or garlic paste (when I have it, I prefer the paste.)
1 teaspoon honey
Pinch of salt and pepper
Combine all ingredients in a jar.
Shake vigorously until fully emulsified.
Keeps in the refrigerator for about a week.
Quick, versatile, almost effortless and 10x better than the store-bought stuff!