Lemon Pepper Dressing (Lemon Pepper Vinaigrette)
This easy lemon pepper salad dressing makes the most of citrus season by bringing you the perfect tangy, peppery dressing for any salad. It's bold and flavorful and it also doubles as a marinade for your favorite proteins!
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Equipment
- 1 immersion blender you can also use a blender or food processor
- 1 mixing bowl or jar
- 1 storage container
Ingredients
- ⅓ cup lemon juice freshly squeezed
- 1 tsp lemon zest from 1 medium-sized lemon, washed and dried
- 1 clove garlic
- 2 tbsp honey adjust to preferred sweetness level
- 3 tbsp white balsamic vinegar
- ½ - ¾ cup olive oil extra virgin, adjust to preferred thickness
- 1 tsp black pepper freshly ground
- ½ tsp salt kosher, Diamond Brand
Instructions
- Combine 1/3 cup of lemon juice, 1 teaspoon of lemon zest, 1 clove of garlic, 2 tablespoons of honey, 3 tablespoons of white balsamic vinegar, 1 teaspoon of black pepper, and 1/2 teaspoon of salt in a mixing bowl or jar.
- Blend well with immersion blender.
- While blending, slowly stream in 1/2 - 3/4 cup of olive oil, until the mixture is emulsified, depending on your preferred thickness. If you like a thinner dressing, use 1/2 cup of olive oil. If you like a thicker salad dressing, use 3/4 cup of olive oil.
- Store the mixture in the fridge for up to ten days.
Nutrition
Serving: 1ounceCalories: 204kcalCarbohydrates: 6gProtein: 0.1gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 148mgPotassium: 25mgFiber: 0.1gSugar: 5gVitamin A: 2IUVitamin C: 4mgCalcium: 5mgIron: 0.2mg
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Keyword: lemon, lemon pepper, salad dressing