Here is a crazy little theory of mine…the better the salad dressing, the more likely you’ll incorporate more veggies into your diet. So far, my theory is proving true, due in no small part from this handy little recipe from a friend of mine: Lemon Vinaigrette.
Serving Suggestions
- Serve over asparagus with slices of hard-boiled eggs and toasted walnuts.
- Add a grain, such as farro to make it a main dish.
The dressing adds a lemony, taste and tangy kick (courtesy of the champagne vinegar) and brings the entire plate of veggies to life.
My kids even liked this particular dressing over their asparagus.
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Lemon Vinaigrette
A light, bright salad dressing that gets a lift from Meyer lemons and champagne vinegar.
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Servings: 1 cup
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup champagne vinegar
- 1/4 cup fresh squeezed Meyer lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon garlic, minced
- 1 teaspoon kosher salt
Instructions
- Mix together and chill for at least one hour to let the flavors develop.
Tried this recipe?Leave a comment below or tag @fourtocookfor and hashtag #fourtocookfor on Instagram.
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