Summer Salad Citrus Vinaigrette

Salad-Dressing-1 For those of us without food allergies store-bought sauces, dressings, and pre-mixed seasonings can produce anxiety when planning a party. It’s my experience that even the healthy or organic brands have ingredients like “natural flavors” that could be processed corn, soy, or some other non-chemical ingredient. When I plan on serving a salad, I want a stand out dressing that all my friends can enjoy, regardless of their allergy restrictions. Yet as a host, I don’t want to serve only oil & vinegar. That’s boring. It doesn’t have enough flavor or intrigue for the creative menu I imagine.

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This particular salad dressing leans into my ongoing love of lemons, using both the juice and the zest. Light, slightly tangy, and colorful it holds it’s own and allows for the flavors of the salad ingredients to shine, a sign of a perfect summer salad dressing.

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For more quick and easy dressings, check out the Sauces and Condiments under the Recipes section of our website!

 

If you could recreate a store-bought salad dressing, what would it be and why?

 

Summer Salad Citrus Vinaigrette
 
Prep time
Cook time
Total time
 
Citrus Vinaigrette to go with your favorite Summer Salad
Author:
Recipe type: Vinaigrette
Ingredients
  • 2 ounce Lemon Juice
  • 1 ounce Red Wine Vinegar
  • 1.5 ounces Olive Oil
  • ½ teaspoon Lemon Zest
  • ¼ teaspoon Dried Dill
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper
Instructions
  1. Juice 1.5 lemons. Zest one of the lemons.
  2. Combine ingredients in a jar and shake!
  3. Adjust according to taste; for a less intense citrus taste add more olive oil.

By | 2015-07-03T14:03:43+00:00 July 3rd, 2015|Categories: Blog, Corn Free, Gluten Free, Recipes, Sauce + Dressing|Tags: , , |1 Comment

About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change. I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.

One Comment

  1. […] in bases (see our Bean Salad for an alternate salad base!), add-ins, and dressings [link to vinaigrette]. We decided to begin with the greens provided in our CSA, lovely baby rainbow chard, and heads of […]

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