Lemon Vinaigrette and Lemon Italian Dressing

     Commercial bottled salad dressings typically have very long lists of chemical ingredients and a distinctly chemical aftertaste.  Many are weirdly sweet and gloppy. All contain allergens (corn, soy, yeast...) Dressing salads with simple vinaigrettes is an improvement, one that allows us to actually taste the vegetables in our salads. I generally use lemon juice because I'm avoiding vinegar; if you're allergic to citrus, use vinegar.

Lemon Vinaigrette

     freshly squeezed lemon juice (See Juice in the Glossary)

     olive or other oil (See Oil in the Glossary)

     salt (See Salt in the Glossary)

     black pepper (See Spices in the Glossary)

     Mix 1 part lemon juice with about 3 parts oil.  Add a pinch of salt and/or a bit of black pepper if you like. 


Lemon Italian Dressing

Lemon Italian Dressing

     1/3 c. fresh squeezed lemon juice (See Juice in the Glossary)

     1 cup olive or other oil (See Oil in the Glossary)

     1 tsp. salt (See Salt in the Glossary)

     ½ tsp. oregano (See Spices in the Glossary)

     ½ tsp. basil (See Spices in the Glossary)

     ¼ tsp. thyme (See Spices in the Glossary)

     1/2 tsp. black pepper (See Spices in the Glossary)

     2 cloves garlic, minced

     Whisk together.