FINALLY…warmer temps and sunshine have made it to Pennsylvania, kind of, if you don’t count all this rain. This quick and easy vinaigrette is a tangy and delicious way to welcome Spring and Summer salads and brighten those sunless days. This week’s leafy green of choice is dandelion! I’ll also serve the same dressing on a romaine salad and grilled pork chops. Light, fresh, and tangy!
Ingredients
- zest from 1 lemon
- juice from 1 lemon
- 1 cup light oil (e.g., canola, flax seed, avocado)
- 3-4 minced garlic cloves
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
Add all of the ingredients to a Mason jar. My personal recommendation for a must-have kitchen gadget is THIS cap. Screw it on and shake vigorously for a minute or three. Work those arms!
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Image may be NSFW.
Clik here to view.
Use with salads, cooked vegetables, seafood, and meats or as a marinade. Refrigerate and consume within 1 week.
Buon Apetito!
