Monday, July 21, 2014

Lemon Salad Dressing with Fresh Basil

If you're looking for a quick and delicious light salad dressing, this is the ticket. You can use dried basil, of course, but there's nothing like the aroma of fresh basil. Another pitch for Hannaford in Modena: they almost always have little hydroponic plantlets of fresh basil near the tomatoes.

Notice that there is only a small amount of olive oil, relative to the vinegar. If you blend the ingredients in a blender, or whisk them well, you'll be surprised how this emulsifies and makes a satisfactory light dressing, with no artificial ingredients.

Serves: 4
Serving size: 3 tablespoons


4 Tbl freshly squeezed lemon juice
4 Tbl chopped fresh basil (or 4 tsp dried basil)
2 garlic cloves, minced
4 tsp olive oil
4 Tbl white wine vinegar (or rice vinegar)
1/2 tsp salt


Blend all ingredients in a blender, or whisk until smooth.

Per serving (3 Tbl): Calories 221, fat 8g, protein 26g, fiber 6g, sodium 680mg

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