Jay and I are attempting a Whole30(ish)/paleo/just say no to bread and sugar life (in exchange for a life that included a lot of ice cream). We started the day after Christmas so we could be ahead of all y’all with your resolutions. 😉 I’m an admitted salad non-enthusiast (except possibly as a vehicle for lots of croutons #caesarforlife)…but every once in awhile I meet one that I crave instead of just tolerate. It’s a short list: citrus kale salad, this yummy sweet onion dressing, and now we can add easy lemon vinaigrette to the lineup. It has a little garlic and a little heat, and a lot of light fresh lemon flavor. So, so good!
Squeeze a couple of lemons (I love this handy little juicer that fits right onto a measuring cup) and add minced garlic, honey, and some red pepper flakes. Some friends of ours gave us a bottle of this reeealllly good olive oil and we don’t use it in just anything – but this dressing is worth it!
I’ve been making a salad with mixed greens, carrots, sliced bell peppers, some salami or bacon, and a little parmesan cheese. When those thin shavings of parmesan mix with the dressing…well, something magical happens. I’ve considered getting out a spoon to get the last little bits from the bottom of my salad bowl!
I love the golden color of this easy lemon vinaigrette, I love how easy it is to mix up, I love looking forward to salads (maybe this is a side effect of avoiding sugar? I love salad now?), and I love how each bite is lemony and bright with a wee little spicy kick. You need a jar in your fridge, too!Print
1/4 cup lemon juice
1-2 cloves garlic, finely minced
1 Tablespoon honey
1/4 teaspoon salt
1/4-1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
1/2 cup olive oil
Add all ingredients to a bowl and whisk, or put them directly into a jar and shake to combine. Drizzle over your salad and toss to serve (don’t forget some parmesan cheese shavings for extra magic)!
The dressing will keep in the fridge for a week or so. The olive oil may separate and turn solid in the fridge – I just microwave for about 10 seconds and then shake again to recombine it.
The dressing recipe is slightly adapted from How Sweet Eats House Salad