Lemon Oregano Vinaigrette
When it comes to simple, homemade cooking, one of the easiest ways to add flavor in a healthy way is with a delicious homemade salad dressing. Dressings are so simple to make, and making them yourself helps you to eliminate all of the excess sugar and sodium that can come in many store-bought versions.
This lemon-oregano vinaigrette works perfectly as a dressing for any summer salad, and would also be delicious as a marinade for salmon or chicken on the grill.
Homemade Lemon-Oregano Vinaigrette Recipe
- 3-4 lemons
- 2 tablespoons olive or avocado oil
- 1 tablespoon fresh oregano, minced
- 1 teaspoon fresh marjoram, minced
- 1 teaspoon Morton® Lite Salt
- 1/2 teaspoon freshly ground black pepper
- 3 cloves of garlic, finely minced
Remove the zest from two of the lemons with a microplane. Cut all lemons in half and juice, straining seeds and pulp from the juice. You should have 1/2-3/4 cup lemon juice.
Place the zest, juice and all other ingredients in the bowl of a food processor or blender. Process until smooth.
Store in the fridge in a small mason jar for up to one week. Makes about 1 cup of dressing, with a serving size being roughly 2 tablespoons, depending on the total yield of juice from your lemons.
1 Tablespoon = 1 Fat, 1 Additional
Makes 8 servings