Lemon-Herb Vinaigrette

One thing that is so simple to make yet so many of us buy store-bought is dressing. I switched to only homemade dressing about 2 years ago and I have never turned back. A homemade dressing is so fresh and rich in flavor that truly elevates whatever salad you’re serving. Not only that but, as with many store-bought goods, dressings you find at the grocery store tend to be filled with artificial flavors and ingredients, sugars and sweeteners, and many preservatives to keep it shelf life. Swapping to a homemade dressing can not only increase the quality of your food, but also increase the nutritional value of your food.

Dressing, and any sauce for that matter, is such an incredible way to add rich flavor to any bland dish, and if done with whole ingredients, can also add nutritional benefits! The typical makeup of a dressing typically involves vinegar, an oil, an acid, a sweetener, and then flavoring agents. When using dressing for a salad, a good quality dressing that has a nutrient-dense oil such as olive oil can actually help with the absorption of key vitamins and minerals found within the vegetables. So not only does homemade dressing make your food taste delicious, but it can actually help boost the nutritional value of your meal!

This simple vinaigrette is yet another staple in my house and I typically always have a batch made in the fridge since we pretty much use it for everything. Since it’s so simple and neutral in flavor, it’s a dressing that can really go with any salad or vegetable. Not only that, but it can also be used as a marinade for meats. One of my favorite ways to use this dressing is marinating chicken thighs with it then pop the thighs in the air fryer. The olive oil helps make a beautiful crispy crust and the lemon-mustard flavor goes so well with a tender, juicy piece of chicken. There are countless ways to use this vinaigrette and can be whipped up in less than 5 minutes with ingredients you probably already have lying around the kitchen!

Nutrition Facts:

• Olive oil is another superpower food. I use olive oil in mostly all of my cooking due to its versatility, richness in heart-healthy fats, and delicious flavor. There has been a lot of controversy over the use of seed oils in many foods in America, and although the research is still building, I highly recommend swapping your pantry staple oil to olive oil. There has been so much research supporting the nutritional benefits of olive oil due to its high levels of unsaturated fatty acids which have been linked to reducing inflammation and heart-health. It’s also rich in antioxidants which can support cellular health.
• Apple cider vinegar is made from fermented apples and is rich in antioxidants, probiotics, and some vitamins/minerals making it a great choice of vinegar for your pantry.

Servings: About 1 1/2 cups

Ingredients:

• Juice from 1 medium-sized lemon
• ½ cup apple cider vinegar
• ⅓ cup extra virgin olive oil
• 2 Tbsp dijon mustard
• 1 Tbsp maple syrup
• ½ tsp garlic powder
• ¼ tsp onion powder
• ½ tsp of dried basil
• ½ tsp of dried oregano
• ½ tsp of dried thyme
• Salt & pepper to taste

Instructions:

1. Add all ingredients to a 16oz. mason jar or mixing bowl.
   1. If using a mason jar, close the lid and shake vigorously until all ingredients are well combined.
   2. If using a mixing bowl, whisk the ingredients together until well combined.
2. Store in an airtight container in the fridge for up to 5 days.
3. Note: Due to olive oil being an unsaturated fat, it is liquid at room temperature but can coagulate if stored in the fridge. It’s okay if you see some olive oil chunks in the dressing after a few days! Just leave the dressing out to come to room temperature before use and then whisk until the chunks are gone.