Creamy Lemon Garlic Vinaigrette

June 5, 2009

Salad dressings aren’t complicated and you can’t really make a mistake. Just throw in whatever combination sounds good. For this night, I used garlic. You can add oregano, with or without the garlic.

  • Olive Oil
  • Two Lemons
  • Garlic
  • Salt/Pepper
  • Cream


Juice the lemons and mince a garlic clove or two.


Start with about half a cup of olive oil.


Add the garlic and any herbs you want to add.


Add salt/pepper and lemon juice.


Whisk until well blended.


Slowly whisk in a bit of cream. For a lighter version, leave out the cream.


Taste and add salt/pepper if you want. Refrigerate for a little while before serving.


Whisk it again before pouring into a serving dish and it’s ready for the table.


Tonight’s simple salad: spring mix, feta cheese, red onion and avocado.

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