I love making my own salad dressings. They are healthier and have no preservatives. It is important to me that I use the least amount of preservatives in a recipe as possible. Salad dressings are incredibly easy to make and can last for a few weeks in the fridge. Once I started making my own dressings, I rarely buy any. I did, however, buy a dressing at Superstore (PC brand lemon garlic vinaigrette), and I loved it so much I had to recreate my own. I am now sharing this recipe with you! My friends and partner love my salads and dressing. Corey never really liked salads until he started eating mine. You really can make delicious, light, and fragrant salads!

Uses

Well, of course, this works with salads! Check out my pomegranate feta salad here. You can also use this as a marinade for chicken or fish. If you are marinating chicken, I recommend an overnight marinade. If you are using it with fish, only 20-30 minutes of marinating time are plenty. Marinades cause the proteins tissue to weaken Marinades with a lot of citrus or vinegar can actually cook fish (that is what Ceviche is)

Variations to Lemon Garlic Salad Dressing

You don’t have to stick to lemon garlic salad dressing as there are a lot of variations The oil, vinegar, and lemon juice make for a great base for different dressings. Here are a few variations to go with a vinaigrette base.

Dill: replace thyme with 1 Tablespoon fresh dill or 1 tsp. dried dill

Creamy vinaigrette: add 2 Tbsp of plain yogurt or sour cream to the dressing

Italian: add a pinch of red pepper flakes and 1/2 tsp Italian herbs

Balsamic: replace the white wine vinegar with balsamic vinegar

Herbed: Add 1 tsp. chopped cilantro, 1 tsp dill, 1 tsp. parsley to the recipe

Lemon Garlic Salad Dressing

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Total Time 1 hour hr 10 minutes mins

Course Recipes

Cuisine Italian

Equipment

• 1 mixing bowl
• 1 whisk optional
• 1 salad dressing shaker optional

Ingredients

  

• 3/4 cup extra virgin olive oil (EVOO)
• 3 Tbsp white wine vinegar
• 3 Tbsp lemon juice
• 1 garlic clove minced
• 1 tsp fresh thyme leaves chopped
• 1 tsp fresh flat leaf parsley chopped
• 1 Tbsp grainy dijon mustard
• 1/2 tsp sea salt
• 1/2 tsp cracked pepper or 1/2 tsp red chili flakes
• 1 teaspoon honey

Instructions

 

• In a bowl, add all ingredients BUT EVOO together
• Slowly whisk in extra virgin olive oil
• Store in air-tight container (or salad dressing container)for up to 4 weeks

Keyword lemon and garlic, lemon vinaigrette, salad dressing, thyme, lemon, garlic dressing