Citrus Vinaigrette
Jim's Pantry Recipes
Most bottled salad dressings are filled with sugars — who thought eating a salad would shock your blood sugar levels? It’s easy to make healthy dressings, in minutes, from whole ingredients.
- 0.333333 cup lime or other citrus juice preferably fresh squeezed, but bottled works in a pinch
- 1 tablespoon Dijon mustard
- 1 clove garlic
- 0.5 teaspoon sea salt
- 1 teaspoon dried herbs tarragon goes very well with Dijon; others like parsley, sage, oregano work well
- 2 tablespoons olive oil
- 1 teaspoon sunflower or grapeseed oil optional
- 2 tablespoons water
Crush garlic cloves with side of wide knife and peel. Leave whole, but crushed a bit. In a bottle, add garlic, salt and pepper to citrus juice. Add olive oil and water. Shake well. Will keep for weeks in the refrigerator. Note: Because this is real olive oil it will coagulate into a solid. Before serving, remove from fridge and warm at room temperature, or under warm water. To prevent this coagulation, add a teaspoon of a different oil, like sunflower or grapeseed. For variations: Switch out citrus juice for red wine vinegar or apple cider vinegar Switch out garlic for ginger (or add them both!) Switch out mustard for hot sauce (Recipe♦296)
