Some people drizzle. Some people douse. Some people drown. Whatever your salad style, this dressing fits the bill. It’s light, tangy, slightly creamy, compliments all kinds of salad fixings, and is unbelievably easy to make.
This dressing comes just in time, seeing as how it’s officially salad season. The warmer weather is one indicator, but mine and Clark’s constant craving for all manner of greens, all of the time, is what really gave it away. Lately, we’ve taken to making massive, mixing-bowl sized salads. Heaping handfuls of mixed greens, sliced cherry tomatoes, chopped mushrooms, and pistachios – an irresistible combination, especially when topped with this dressing.
This was a recipe that came about out of necessity. When you’re eating one or two salads a day, dressing starts to get expensive and you always seem to be out of it. My solution? Figure out a dressing that can be made anytime with what I have on hand, and quickly.
Olive oil, lemon juice, vinegar, honey, salt and pepper. [And, if you want to make your life easier, a small mesh strainer is recommended.]
Once you add all of the ingredients to a Mason jar [or your mixing instrument of choice], all that’s left is a little shaking and mixing. Simple as that – it comes together, is stored in, and can be poured from one jar.
I wanted to keep this post short and sweet, just like the salad dressing itself. Because with these warmer days happening, I’m sure we’re all ready to get outside and enjoy the sunshine.
- ⅓ cup fresh squeezed lemon juice
- ¼ cup + 3 tablespoons olive oil
- ¼ cup coconut vinegar (or white wine vinegar)
- 3 tablespoons raw honey
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- Add all ingredients to a jar or bowl.
- Shake or mix together until fully combined.
- Add to salad of choice and enjoy!