Prep 10 mins
Cook 0 mins
This is another dressing that is more on the light side-not one of the heavy creamy type.
- 2⁄3 cup vegetable oil
- 3 tablespoons lemon juice (fresh, not reconstituted.)
- 1 minced garlic clove
- 1⁄4 teaspoon dry mustard
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon minced parsley
- Combine all ingredients in a jar.
- Cover and shake until blended.
- Chill before serving.
I really like this dressing. It's very light, with lots of lemon flavour. I also added about a tbsp of lemon zest. I served it over a romaine, baby spinach and strawberry salad. This tastes like Springtime. Thanks so much for sharing your recipe. Made for the March Herb/Spice of the Month in the Gardening Forum
Served this over a tossed green salad. I did however use a little more lemon juice & added a teaspsoon of sugar for personal taste. Still a 'keeper' though. :)