Homemade Lemon Viniagrette
I have been eating one or two salads a day for the last two months. I love salad, but if you eat it the same way, with the same greens and the same dressing every day it can get boring...FAST!
But it's also super easy to switch it up, and keep your tastebuds excited! Just a few ways you can make salad different every day for weeks are to add different proteins like chicken, pork, bacon, egg whites, beans or grilled tofu. Plus, you can use different fats for extra zing, for example toss seeds or nuts on top or swapping out your usual dressings with things like avocado, mustard, plkain balsamic vinegar or experiment with some homemade dressings.
This dressing experimentation is what lead me to this amazing, zing-a-licious lemon yumminess that I am happy to share with all of you.
So without further delay here it is:
1/4 cup White Wine Vinegar
1/2 cup Extra Virgin Olive Oil
2 TBSP Lemon Juice
2 TBSP Dijon Mustard
1 clove Minced Garlic
1 tsp Dried Oregano (Thyme also works great here if you reach for the oregano and find you are almost out but REALLY REALLY wanted this dressing today)
1/2 tsp Kosher Salt
1/4 tsp Ground Black Pepper
Whisk together the vinegar, mustard, garlic, oregano, salt and pepper
Drizzle the olive oil into the mixture while whisking briskly
add the lemon juice and mix thoroughly.
I like to store mine in a reusable dressing container in the fridge, just make sure you shake it up well before each use.
This dressing is fantastic on green salads but you can also use it as an easy marinade for chicken or pork loin. Today I drizzled some over a blend of baby spinach and arugula topped with tri-color quinoa and it was so good that I (literally) licked the sides of the bowl clean so I did not waste any of it!