Intolerances: Fructose, Gluten, Dairy, Soy
A light dressing that adds the right amount of zip to a salad.
I can eat a salad every day. It’s easy, it’s fresh and it is almost impossible to not feel good after it. We try to have a big salad for dinner once a week and it’s my lunch most other days too. Although I miss some of those fantastic bottled dressing…honey mustard, poppyseed and of course the classic ranch; I can honestly say that I crave this vinaigrette. It’s light, bright and has the right amount of zip.
Serve it with:
- Spring Vegetable Salad
- House Salad
- Pasta Salad
- Brown Rice Shrimp Salad
What you need:
- Glass Jar with Lid
- Olive Oil
- Lemon(s)
- Dijon Mustard (Sir Kensington’s is the best for fructose intolerance)
- Kosher Salt and Pepper
This staple dressing can’t get any easier. I always try to save jars after I’ve finished the yummy goodness that was in it…or more than likely my husband or son finished it. Salsa, pesto, pickles, oyster sauce. It’s great to have them handy and have multiple sizes. Grab your jar, add the ingredients, seal and shake. It’s now time to top your favorite greens, rice or pasta salad.
Lemon Vinaigrette
Intolerances: Fructose, Gluten, Dairy, Soy
Yields: 1 ½ cups
1 cup Olive Oil
½ cup Lemon Juice
1½ Tbsp Dijon Mustard (Sir Kensington’s)
¾ tsp Kosher Salt
¼ tsp Black Pepper
Add all of the ingredients to an airtight container. Shake well and taste. Everyone has different tastes, so feel free to make alterations. Example: if you want a little more zip/bite, add a touch more vinegar.
If you don’t use all of the dressing, store in the fridge for 2-3 weeks.