Lemon Herb Vinaigrette
It would seem that I’m on a roll lately with salad dressings but I just can’t help myself. Store bought just doesn’t cut it anymore not to mention they are filled with sugar and inflammatory oils. It’s little to no time at all to make it from scratch and this one does not disappoint!
Lemon Herb Vinaigrette
THE STUFF:
- 1 1/2 cups EVOO
- juice of 4 lemons
- 1 tsp lemon zest
- 1 cup chopped cilantro
- 1 cup Italian parsley
- 2 tbs maple syrup
- 4 tbs Dijon mustard
- 1 tsp sea salt
THE HOW-TO:
Easy! Just blend all ingredients in your blender or food processor and enjoy! Store in glass jar with lid for up to a week in the fridge.
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