This lemon vinaigrette dressing is perfect for summer salads and for marinating chicken!
Over the weekend, my mom, sister and I threw a surprise birthday party for my other sister. Happy Birthday Meagan – we hope you had a spectacular time. 🙂 We sure did! And today is her actual birthday. 🙂
Slow cooker buffalo wings, veggie dip, burgers and brats, stuffed dates, cheesecake and cupcakes, just to name a little of what we ate. I love good party food, and I’m going to toot my own horn here – our menu was a success.
And after eating leftovers the past few days, I very badly needed to just eat a salad. That’s lunch and dinner today – leftover veggies from the veggie dip and lettuce and salad dressing.
I rounded up salad dressing recipes on Monday and I decided to make my own today. For some reason, after the party I have a bunch of leftover lemons and shallots. I don’t really know why but this sounded like the perfect combination for a new salad dressing to me.
It’s a little tangy, so if you like a sweeter dressing, add more honey. It’s got a nice flavor to it though – I may even marinate some chicken in the rest and throw it on the grill.
- ¼ cup red wine vinegar
- 1 teaspoon dry mustard
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1 shallot, minced
- ½ teaspoon large grain salt (celtic, kosher)
- ¼ teaspoon ground black pepper
- ½ cup sesame oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- Combine all ingredients in a blender and pulse until well mixed.
- Cover and refrigerate for 1 hour hour before serving.
Recipe adapted from Allrecipes.
Amount Per Serving: Calories: 6Carbohydrates: 1g
If you have an immersion blender, you can use that too instead of a traditional blender. Its become my new favorite tool.
Enjoy the dressing!