Tuesday, November 06, 2012

Creamy Lemon Vinaigrette

Sometimes when I bring a salad in my lunch, I dread eating it. Today was not one of those days!! I was so excited to eat my salad with this dressing that I made last night.

I had a delicious lemon-thyme salad dressing at a restaurant recently, and wanted to try and recreate it. Well unfortunately, my grocery store was all out of thyme. I came across this recipe, on yummly- food network, and decided it would satisfy my craving. It's tangy, with a bit of a kick. D and I ate a huge salad last night...before heading to the movies and stuffing ourselves with popcorn. It balances out right?- Side note- The Perks of Being a Wallflower is such a good movie! I highly recommend it :)

Definitely add this one to your repertoire.

  • 1 shallot, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1/2 lemon, zested and juiced
  • Pinch cayenne pepper
  • 1/3 cup extra virgin olive oil
  • 1/2 cup sour cream (low fat, no fat, or regular all work- plain yogurt would work too)
  • Salt and pepper


In a mini food processor, pulse together the shallot, mustard, vinegar, lemon juice, zest and cayenne. Add the olive oil and pulse again to combine. Add the sour cream and blend for 30 seconds until creamy. Taste and season with salt and pepper. Drizzle over the greens and toss to coat and serve.

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