Lemon Vinaigrette



So what do you do with a bag full of lemons?  Well I made three different recipes in one day. I am a huge fan of anything lemon so this was totally ok with me. My husband and son said all they could smell in the house was lemon. Well that just means it smelled fresh and clean right?  

Since my husband had a heart attack back in December we are really trying to eat healthier. I get a lot of gripe about what we are eating but when I try to introduce new things I get a lot of resistance. So we are all a work in progress on this new journey. 

We love salads but sometimes they do get a little boring.  I know from experience that if it gets boring, we stop eating it. Normally we are a ranch or Italian dressing family but I knew we needed another option. Growing up my Dad used to put on his salads oil and vinegar and as a kid I always thought that was odd. I know my family is not going to fall for that without adding a bunch of something to it. Making this was seriously easy and done within a couple minutes. The key to remember is a little bit goes a long way with a vinaigrette. You do not want to smother it like you do a ranch dressing and such. 

This is also excellent over some steamed asparagus. I imagine broccoli would be great as well.



Lemon Vinaigrette

1/4  cup of fresh lemon juice
6-7 Tablespoons of olive oil
1/4 teaspoon of dried thyme
1 teaspoon of sugar (more or less depending on the tartness of the lemon)
1 clove of garlic, minced
1/4 teaspoon of spicy or Dijon mustard
salt and pepper to taste

 Combine all ingredients into a container that has a lid and shake until combined. The contents will settle, shake the container as needed when serving. Store in the refrigerator for up to a week.

  Linked up to Weekend Potluck at The Country Cook

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