Simple Lemon Vinaigrette + Marinade

This simple lemon vinaigrette will brighten any of your favorite greens.

Try it with spinach or arugula for an easy gourmet side.

This lemon vinaigrette also makes an amazing marinade for grilled chicken or a delightful burst of flavor drizzled into your favorite sandwich.

Store in the refrigerator for up to a week. Bring to room temperature and shake before dressing your greens.

MAKE OUR BLACKENED CHICKEN + SPINACH SALAD

Print Recipe

Simple Lemon Vinaigrette + Marinade Yum

Course

Salad

Cuisine

New American

Prep Time

5 minutes

Servings

cup

Ingredients

• 1 medium lemon juiced, approximately 3 tablespoons
• 2 small garlic cloves
• 1/2 small shallot minced, approximately 1 tablespoon
• 2 teaspoons honey For a sugar-free alternative, remove honey. Add 1-2 additional tablespoon extra-virgin olive oil.
• 3/4 teaspoon sea salt adjust seasoning to desired taste
• 1/2 cup extra-virgin olive oil

Course Salad Cuisine New American Prep Time 5 minutes Servings cup Ingredients 1 medium lemon juiced, approximately 3 tablespoons 2 small garlic cloves 1/2 small shallot minced, approximately 1 tablespoon 2 teaspoons honey For a sugar-free alternative, remove honey. Add 1-2 additional tablespoon extra-virgin olive oil. 3/4 teaspoon sea salt adjust seasoning to desired taste 1/2 cup extra-virgin olive oil

Instructions

1. Mince garlic cloves. Sprinkle with sea salt. With the back of a chef's knife, press into a paste.
2. Combine garlic, shallot, lemon juice, salt and honey in a small bowl. Drizzle in olive oil slowly, whisking to combine. Alternately, combine ingredients in a mason jar with a lid. Shake to combine.

Recipe Notes

Nutritional notes: This recipe is Low-Carb Convertible. Replace honey with 1-2 additional tablespoons extra-virgin olive oil.

Stores well in the refrigerator for 5 days.

Bring to room temperature before serving.

Recipe courtesy of www.sisterspicekitchen.com 
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