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!
- 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!
Use with salads, cooked vegetables, seafood, and meats or as a marinade. Refrigerate and consume within 1 week.