Recipes: Salads

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Lemon Vinaigrette


  • 1/3 cup plus 2 Tbsp. fresh lemon juice, preferably Meyer
  • 2/3 cup high-quality extra-virgin olive oil
  • 1 Tbsp. Dijon mustard
  • 3 large cloves garlic, peeled and crushed
  • 3/4 tsp. coarse (kosher) salt


  1. Place all the ingredients in a glass jar and seal the lid tightly.
  2. Shake the jar vigorously to combine.
  3. The vinaigrette can be refrigerated, covered, for up to 1 week.
  4. Let it return to room temperature and remove the garlic cloves before using.

Recipe courtesy of Food to Live By: The Earthbound Farm Organic Cookbook, ©2006 Myra Goodman.

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