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
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.