Lemon Olive Vinaigrette
Recipe: #16535
January 03, 2015
Categories: Lemon, Mediterranean, 5-Minute Prep, One-Pot Meal, Sunday Dinner, Gluten-Free, Kosher, Low Carbohydrate, No Eggs, Non-Dairy, Vegetarian, Oil, Olives, Salad Dressing, more
"A simple yet delicious vinaigrette. Perfect for salads, over vegetables; and, even as a marinade. If I am just dressing greens; I usually add the shallot. But, if my salad already has onion in it; I won't. And the honey; I only add that when I have a salad with some sweeter ingredients; such as - fruit, ham, or turkey."
Ingredients
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- Optional
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Nutritional
- Serving Size: 1 (18.8 g)
- Calories 81.8
- Total Fat - 9 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 12 mg
- Total Carbohydrate - 0.5 g
- Dietary Fiber - 0.1 g
- Sugars - 0.1 g
- Protein - 0.1 g
- Calcium - 1.5 mg
- Iron - 0.1 mg
- Vitamin C - 3.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Vinaigrette ... Add everything to a small food processor or blender; and, pulse until smooth and emulsified. Note: I usually start without the lemon zest, 1/2 teaspoon mustard, and a few less olives. Pulse, then taste; and, adjust as needed. You can always add more. Personally, I like a very lemon/olive/mustard taste; but, you may not. So, personally I add the lemon zest, and all the olives. The mustard; it depends on the type of salad I am making. And, I always customize my dressings/vinaigrettes to fit.
Step 2
After the get the flavor you like; season with salt and pepper. Then, put in a mason jar, tupperware type of container, or cover a small cup with plastic wrap; and, refrigerate at least 1 hour if possible, before serving.
Step 3
As mentioned; if my salad doesn't have onion in it; I often add the shallot. For sweeter type of salad; I add a drizzle of honey.
Step 4
Serve and ENJOY!!! ... Your favorite greens, vegetables; or even seafood. It also makes a great marinade.
Tips
No special items needed.