Lemon Vinaigrette
Yield: 3/4 cup
Ingredients:
7 tbsp extra virgin olive oil
4 tbsp lemon juice
2 tbsp apple cider vinegar
1 pitted medjool date
1/2 tsp sea salt
1/4 tsp fresh cracked pepper
Instructions:
Combine all ingredients in a blender. Blend until emulsified and serve!
4 comments
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[…] food choices. If you’re looking for tips on how to replace white sugar, try this post. Her lemon vinaigrette salad dressing is completely addictive; it’s become the favorite in our house. And her really […]
March 28, 2014 -
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[…] mixed organic greens, squash, zucchini, and toasted seeds drizzled with a tangy and slightly sweet lemon vinaigrette. The sweetness comes from a single date that’s blended into the olive oil and lemon juice. Oh […]
May 27, 2014
Amy
I just made this and it was delicious! Just out of curiosity, how long does this keep in the fridge? Is it something you could ferment to extend shelf-life? I am very new to this way of eating so the knowledge base isn’t there yet but I am loving it!
Molly Chester
Hmmm… never thought to ferment it, but I bet you could. It might make it a bit less sweet. As for how long. I have kept it in my fridge for 2 weeks before without issue.