So here it is, the famous Lemon Herb Vinaigrette. I have made a batch of this dressing at least once a week this summer. It is so easy and it will last for several days in the fridge. If you eat alot of salad, make a double batch so it will last all week. It also tastes great on a sliced garden tomato, a bowl of hot pasta, and as a marinade or sauce for fish. Another bonus to this dressing, its good for you. I use honey as a sweetener and olive oil. So its better than the stuff you buy at the store. We’ve really enjoyed this recipe all summer. I hope you enjoy!
Lemon Herb Vinaigrette:
– 1 lemon, zest and juice from whole lemon
– 1 tbsp of honey (you can add more if you like it sweeter)
– 1 tbsp of Dijon mustard
– 4 to 5 tbsp of vinegar (use your favorite, I like tarragon, apple cider, or rice vinegar – I wouldn’t use balsamic)
– a handful of fresh basil, mint, and parsley
– salt and pepper to taste
Combine in a blender or food processor. Cover and refrigerator to store.