And salt and pepper, that goes without saying….It will keep for up to 2 weeks in the refrigerator. This is better if made a day before using. Slowly whisk in the oil to emulsify and thicken. Fresh or dried thyme, again optional, but I like to add fresh herbs from my balcony throughout the preparation. Combine all the ingredients except the oil and whisk to blend and dissolve the sugar.Honey or maple syrup, optional but its sweetness balances perfectly with the other ingredients.Add a few grinds of fresh ground black pepper if desired. With olive oil, balsamic vinegar and just a couple spoonfuls of honey, Honey Balsamic Vinaigrette is a light and refreshing dressing. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms.

Extra virgin olive oil, for body and richness, In a medium bowl, whisk the honey, vinegar, Dijon mustard, and salt. Combine shallot, mustard, tangerine zest and juice, lemon juice, and fennel seed in a large bowl and whisk to combine.

vinegar (white, apple cider or rice) 2 tablespoons maple syrup or honey 1 clove garlic. So make it, chill it and start pouring it over whatever you’re cooking in the next few days… Easy, versatile and delicious, this little lemon vinaigrette recipe is one you’ll make again and again.įor this lemon vinaigrette recipe, here’s what you’ll need: Drizzle this dressing on top, toss in some mandarin oranges. Sure, it gives a kick to greens, but it can also make roasted vegetables a little more gourmet. You can use it in many other recipes besides a salad. It’s fresh, flavorful and can be made in just a few minutes and stored in the refrigerator for several days. This lemon vinaigrette is one of my favorite vinaigrettes. I often post salad recipes with a dressing, like in my Chickpea Salad with Cumin and Lemon, my Cucumber, Chickpea and Feta Salad, or my Vietnamese Chicken Salad, but a few days ago, as I was making this lemon dressing (to go with a great raw zucchini recipe…), I realized you might be interested in a little dressing recipe to reuse in many of your raw recipes… Other ingredient ideas might be shredded carrots, edamame, scallions, shredded cabbage (napa and/or purple cabbage) and additional fresh cilantro.How is it possible that in over 9 years of writing my blog, I still hadn’t shared my lemon vinaigrette dressing recipe! Recipe created by Ruth Baerg, adapted by Amanda Thiessen. But that’s just me, I love to add cucumber to just about everything. Ingredients:4 cups (about 3 ounces) arugula2 tangerines, peeled and segmented1/4 cup raw almonds, coarsely chopped1/4 cup crumbled feta cheese1 1/2. Try Key Lime Honey, Tangerine Honey, or half Lemon Honey half Ginger Honey. If you don’t mind chopping a bit, I absolutely love to include a small English cucumber, halved, seeds removed with a spoon, and then thinly sliced.

Fresh greens (spinach, spring greens, arugula, etc.).

Here are the basics of this oh-so-easy salad:

Neutral oil: vegetable oil, avocado oil, grapeseed oil, or even unrefined light olive oil (see more ideas in the recipe card below.

Rice vinegar: if you don’t have rice vinegar on hand, you can substitute apple cider vinegar, sherry vinegar, red or white wine vinegar, or balsamic vinegar.

Here’s the ingredient list for the dressing: exact measurements are in the recipe card below. But it’s also wonderful as a dip or sauce with veggies like carrots and celery, sweet cherry tomatoes, or slices of cucumbers, which is my preferred snack!īut it’s also delicious with chicken tenders, used for a grilled chicken satay, or as a sauce over just about anything that pairs well with peanuts. It’s so incredible with this simple salad. 1 tablespoon honey 1 teaspoon Dijon mustard 2 cloves garlic 2 teaspoons chopped shallot 1/3 cup tangerine juice 1 tablespoon white wine vinegar 2/3 cup. Seriously, this may be an all-time favorite dressing… or even dip. It’s a delightfully peanutty, citrusy, fresh, sweet and tangy dream of a salad.Īnd a salad you’ll love all year, perfect as a side or even a complete meal when you add protein like chicken or salmon.

Honey tangerine vinaigrette recipe