Lemon Vinaigrette

This light and refreshing vinaigrette is my go-to dressing for salads. It’s so simple to whip up, and it adds just the right amount of flavor to a salad. It also makes a fantastic marinade for chicken or fish.

10 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	987
Fat:	112 g
Carbohydrates:	8 g
Protein:	0 g
Calculated for total recipe.

Yield:

Ingredients

6 Tbsp 6 Tbsp 6 Tbsp Lemon Juice
1/2 cup 1/2 cup 1/2 cup Extra Virgin Olive Oil
1/4 tsp 1/4 tsp 1/4 tsp Sea Salt, Or Himalayan Pink Salt
1/4 tsp 1/4 tsp 1/4 tsp Black Pepper
1 pinch 1 pinch 1 pinch Granulated Garlic
1 tsp 1 tsp 1 tsp Flat Leaf Parsley, minced
This recipe is from Make It Paleo 2

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pour the lemon juice into a small mixing bowl. Whisk in the olive oil. Season with the salt, pepper, and garlic and whisk to combine.
Add the parsley and whisk again. Pour into a glass jar and refrigerate until ready to use. Shake well before serving.