Variety is the spice of life. Especially in quarantine, when life has its limitations and things can feel mundane, doing things a bit differently can be helpful in avoiding a rut. Something as simple as taking a new walking routine, listening to a new podcast on your commute, or even trying a new salad dressing on your usual salad can remind yourself that life doesn't have to be monotonous. When it comes to salad dressings, they vary greatly nutritionally. Many are full of added sugar, additives, and saturated fat, so label-reading is important. Have you ever tried making your own? You'll know exactly what's in it, probably save a bit of money, and won't sacrifice any flavor. You likely have most of these ingredients in your kitchen. This recipe is great for salads, especially a Greek or summer-style with fruit. Or, you can try marinating chicken, white fish, or shrimp for the grill. I hope you enjoy. And be warned, you may not return to store-bought again!
Lemon Vinaigrette Salad Dressing
- 1/4 cup red wine vinegar
- 2 tablespoons dijon mustard
- 1/2 cup extra virgin olive oil
- Zest and juice of 1 lemon (about 4 tablespoons juice and 3 teaspoons zest)
- 1 clove garlic, finely minced OR 1 teaspoon garlic powder
- 1 tablespoon honey
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh minced oregano OR 2 teaspoons dried oregano
- Serving size: 2 tbsp
- Combine all ingredients in a jar with a tight-fitting lid
- Shake until well combined.
- Refrigerate and let flavors blend for at least 30 minutes before serving.
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