This lemon garlic vinaigrette is quick to whip up and versatile to use with any salad combination, it even doubles as a marinade for meat, poultry or fish.
Use this vinaigrette on
- Fresh green bean salads
- Any bean or legume salad such as garbanzo beans (chickpeas), white beans or red kidney beans.
- Kale, silverbeet or chard salads
- Coleslaws
- Green salads with avocado
- Tomato salads
- Grain salads such as tabouli
- As a marinade for any meat, poultry or fish
This lemon garlic vinaigrette is quick to whip up and versatile to use with any salad combination, it even doubles as a marinade for meat, poultry or fish.
Print Recipe
Pin Recipe
Rate this Recipe
Servings: 8 servings*
Calories: 121kcal
Equipment
- A container that has a tight-fitting lid such as a glass jar.
Ingredients
- ½ cup olive oil
- 1 tbsp white wine vinegar
- 3 tbsp lemon juice
- 1-2 garlic cloves (minced)
- Pinch of salt and pepper
Instructions
- Find a container that has a tight-fitting lid – glass jars are perfect for this.
- Add all the dressing ingredients to the container, cover it and shake until emulsified.
- Taste and adjust seasonings according to your personal preferences.
- You may like to strain the dressing to remove the garlic if you prefer.
Notes
- This recipe makes a approximately one cup of dressing enough for two salads that serve four, the nutritional information has been calculated per serving.
Nutrition Facts
Lemon Garlic Vinaigrette
Amount Per Serving
Calories 121
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 1mg0%
Potassium 6mg0%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
Vitamin C 2mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
Leave a Reply