My husband and I love green salad but I can’t stand commercially prepared salad dressings. Most of them taste like chemicals to me and the ones that don’t are expensive. But that’s okay because it’s ridiculously easy to make your own salad dressing with ingredients in the cupboard.
One of my favorite’s is a lemon garlic dressing from Eva Longoria’s cookbook, “Eva Cooks,” which is one of my March reads. This dressing reminds me of a Caesar dressing, sturdy and garlicky.
Longoria states that this lemon garlic salad dressing is also a good marinade for chicken, shrimp or pork.
I tweaked the recipe just a tad. Longoria’s recipe calls for white vinegar, which I replaced with rice wine vinegar, which I like to use in salad dressings because it has a light, mild flavor. Also, her recipe calls for olive oil, which I’m not nuts about so I always replace it with flavorless canola oil.
Also, Longoria mixes all the ingredients except the oil and then slowly whisks the oil in. I toss everything in a clean jar and shake really hard for a minute or two.
How to Make Lemon Garlic Salad Dressing
- ½ cup lemon juice
- 2 tsp rice wine vinegar
- 2 tsp Dijon mustard
- 2 minced garlic cloves
- salt and pepper to taste
- ¾ cup canola oil
- Put all ingredients in a jar with a lid and shake, shake, shake, shake, shake, shake, shake your booty. No, really, just shake really hard for a minute or two until all combined. The dressing will be a creamy yellow hue and will keep in the fridge for at least a week.