A few weeks ago I spent the weekend with some friends and we shared our favorite recipes. One of my friends made a salad dressing and it surprised me on how easy and cheap it is to make. She made a different dressing than the lemon basil vinaigrette, but I will share it another day on the blog)
What I love about making your own salad dressings is that you customize each recipe to your own liking. I added a little more dijon mustard in mine because I love the mustard taste. I also love how I didn’t add any refined sugar to this recipe (which most dressings in the story have loads of sugar in them now a days. I always hated spending $5 on salad dressing all to find out all of the unknown ingredients in the bottle? This recipe could also be a great marinade for grilling out chicken for a summer cookout!
All you need for this recipe is a food processor. I really love the Hamilton Beach food processor that I have because of the price and size.
If you know me even a little bit, I am such a sucker for salads! I love how colorful they are and they are the easiest lunch to make. I hope this recipe makes you happy, full, and satisfied!
LEMON BASIL VINAIGRETTE RECIPE
Ingredients:
- 2-3 Cloves of Garlic – minced
- Handful of Basil – minced
- 2/3 Cup of Olive Oil
- 1/3 Cup of Apple Cider Vinegar
- Salt + Pepper
- 1 whole lemon
- 1-2 TBS Dijon Mustard
- 4 TBS of Parmesan Cheese – Grated
DIRECTIONS: Mix all of the ingredients together. The ratio of olive oil to apple cider vinegar is a guestimate. I like to eyeball it to my taste. Another option is to swap out the dijon mustard and parmesan with Honey and a TBS of greek yogurt to give it a sweeter taste.
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Easy Healthy Lemon Basil Vinaigrette
This recipe requires minimal prep and it super easy to make. The portions of this recipe will last up to a week. It is super light and the perfect dressing for a summer salad or a marinade for chicken.
Ingredients
- 2-3 Cloves of Garlic - minced
- Handful of Basil - minced
- 2/3 Cup of Olive Oil
- 1/3 Cup of Apple Cider Vinegar
- Salt + Pepper
- 1 whole lemon
- 1-2 TBS Dijon Mustard
- 4 TBS of Parmesan Cheese - Grated
Instructions
Mix all of the ingredients together. The ratio of olive oil to apple cider vinegar is a guestimate. I like to eyeball it to my taste. Another option is to swap out the dijon mustard and parmesan with Honey and a TBS of greek yogurt to give it a sweeter taste.
