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Lemon Vinaigrette (P, KLP, TNT)
Source: Self
Yield: About 1 cup

1 garlic clove
1 lemon
Good quality extra virgin olive oil
Kosher salt and fresh cracked pepper

Juice the lemon into small glass bowl. Press garlic with garlic press into the lemon juice. Let sit a least 20 minutes to "cook" the garlic.

Toss your salad with the olive oil until lightly coated. When you are ready to eat toss in the garlic/lemon juice combo and salt and pepper to taste. It usually needs more salt than what you think.

Poster's Notes:
This is my family's standard favorite. (It's really more of a method than a recipe.)

Posted by Shelly Sher

Nutritional Info Per Serving: N/A