Description
Creamy Lemon Vinaigrette Dressing is bright and zesty. It elevates any salad with a fresh, tangy taste.
Ingredients
Scale
- 2 teaspoons lemon zest
- 2/3 cup fresh lemon juice (from at least 3 lemons)
- 2 small cloves garlic (or 1 large clove)
- 1 tablespoon dijon mustard
- 1 and 1/2 tablespoons granulated sugar
- 1 teaspoon kosher salt (use 3/4 teaspoon if you have table salt)
- 1/4 teaspoon freshly cracked black pepper (or more to taste)
- 2 tablespoons parmesan cheese (shredded)
- 3/4 cup LIGHT flavored olive oil (or any vegetable oil)
Instructions
- Use a microplane zester to zest 2 teaspoons from a lemon. Add to a blender.
- Juice about 3 lemons in a liquid measuring cup until you have 2/3 cup lemon juice. Add juice to the blender.
- Add 2 small cloves of garlic. Just add one clove if it’s big. You don’t want to overdo the garlic.
- To the blender, add 1 tablespoon dijon mustard, 1 and 1/2 tablespoons granulated sugar, 1 teaspoon kosher salt, and at least 1/4 teaspoon black pepper.
- Add 2 tablespoons shredded parmesan cheese. Technically, this ingredient is optional, but it makes the dressing so creamy.
- Put the lid on and blend until smooth, making sure the garlic gets broken up.
- With the blender running, add 3/4 cup light flavored olive oil in a stream through the top cap. Blend until the mixture is smooth and creamy.
- Serve over your favorite salad!
- Store in the fridge for 5-7 days. Don’t freeze!
- Makes 1 and 1/2 cups of dressing.
Notes
- This dressing is perfect for any salad.
- Adjust the garlic and pepper to your taste.
- For a creamier texture, include the parmesan cheese.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dressing
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 162
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 0.5 g
- Cholesterol: 5 mg