This recipe is an homage to my beautiful mom who made this recipe with every salad since I can remember myself. The only difference is, she used honey and I am using maple syrup, other than that one tweak, it is pretty much identical.
Store-bought dressings often contain a bunch of ingredients that are not necessary, such as sugar (and lots of it). You’d be surprised at how hard it is to find a good quality dressing at the store. So why not just make your own? It takes just a few minutes and keeps well in the fridge!
This dressing is tangy, zesty, fresh, flavorful, and absolutely delicious!
I love how the sharp taste of the lemon comes through and livens up any salad/ veggies.
I also love drizzling grilled vegetables such as broccoli or asparagus with this dressing, it gives them a fresh summer taste. Trust me, you won’t regret trying this one out.
Lemon Vinaigrette Recipe
Ingredients
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 garlic clove, grated
- 1 tsp dijon mustard
- 1/4 tsp salt or to taste
- freshly ground black pepper to taste
- 1/2 tsp maple syrup
- sprinkle of Italian seasoning
Directions
- In a small lid tight container/ a small jar, add all of the ingredients, close the lid and give it a good shake until it’s well combined.
- Taste and adjust flavors, adding more olive oil/ salt/ lemon juice.
- Serve with your favorite salad.
- Enjoy!
- This will keep well in the fridge for up to a week. It might solidify because of the oil, just let it rest at room temperature for a couple of minutes before you serve it.
- If you are not a garlic person, leave the garlic out!
Tips & Tricks:
