Clean Eating Lemon Vinaigrette, is very light and refreshing vinaigrette.
There was a restaurant in San Diego I used to frequent and I absolutely loved this vinaigrette that they served over one of there chicken dishes. For the longest time I tried to make it at home and it never tasted quite the same. Luckily I got to know the chef and asked him for the recipe one day. I never could get it exactly the way he made it but it’s close enough and pretty darned good. This can also be used on steamed vegetables and fish.
Ingredients
1/2 cup extra-virgin olive oil
1 cup lemon juice
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
4 cloves garlic, minced
2 teaspoons thyme, dried
1/4 teaspoon coarse salt
freshly cracked black pepper, to taste
Instructions
In a jar or bowl, combine olive oil, lemon juice, mustard, thyme, garlic, salt, and pepper.
Mixed with a hand blender.
Cover refrigerate for 1 hour before serving.
Store in the refrigerator tightly covered in a glass jar. I use a mason jar.
Shake well each time before serving.
Servings: 12
Yield: 2 Cups
Enjoy!!
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