Lemony Vinaigrette


This is my go-to salad dressing, used more than any other.  It stores well in the refrigerator and is so easy to make.  Just a few minutes and you’re serving up a delicious salad dressing without all the additives and gums of even the finest store bought varieties!


1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
3 Tablespoons freshly squeezed lemon juice
zest of 1 small lemon
11Tablespoon coconut sugar

Directions –


Put all ingredients in small jar, small bowl or food processor. If jarred, shake vigorously for a minute or two, and again before serving. If in bowl, whisk until combined. Store extras in small mason jar with lid in refrigerator.  It will last several weeks.


To serve with a southwestern flair:

Make the dressing as indicated above but add 1 teaspoon of ground cumin and 1/4 teaspoon of oregano before shaking or processing.

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