Total Time
5mins
Prep 5 mins
Cook 0 mins

Another recipe from my Cooks of the Green Door cookbook. The recipe was contributed by the Cedars Restaurant. Love dressings with lemon; however,I would probably reduce the amount of olive oil (my preference).

Directions

  1. Shake all ingredients in a tightly covered container. Serve over a salad of mixed greens, cucumbers, and tomatoes.
Most Helpful

I made this tonight and it was delicious! I used my immersion blender, btw. I plan on using it on a bulgur and tomato salad in the next day or so. I'll let you know! Thanks, NP!

Linky September 21, 2015

Purely delicious. I used it on mixed greens with shaved carrots and yellow bell pepper. So easy and oh so good! :D

Annacia September 29, 2013

Authentic and scrumptious. We had on top of a salad consisting of iceberg, romaine, arugula, tomato, red bell pepper, carrots and radishes. Yum! Thank you.

Katanashrp April 30, 2012