Lemon Vinaigrette Dressing

Jill Reid | Kitchen Spirit

This light and fresh dressing is the perfect topping for any salad. I’ve also used lemon vinaigrette as a marinade for chicken or fish, and been known to trickle a light coating over fresh or broiled veggies . . .

2-tablespoons fresh lemon juice
½ tsp Dijon mustard
1-tsp organic oregano
½ tsp chopped garlic
¼ tsp pink himalayan salt
Ground black pepper to taste
½ tsp organic stevia (if preferred)
4-tablespoons extra virgin olive oil

Whisk together the lemon, mustard, oregano, garlic, stevia, and salt. Slowly add olive oil stirring constantly until the dressing is blended. Season with freshly ground black pepper.

If desired, prepare the dressing ahead of time and store in the refrigerator in an airtight jar for several days.

I hope you enjoy this Kitchen Spirit recipe!

Here are a few items I found on Amazon that make it easy to prepare and store this dressing. Just click on the photos below for more info and the Amazon links.