Garlic Lemon Vinaigrette

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.

Buon Apetito!

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