Lemon Vinaigrette

I’ve been making salads like crazy the last couple of weeks. Maybe because its January or because its gray and foggy almost constantly where I live and a big plate of crunchy veggies somehow makes me think of spring. Ok, let’s be real, it’s January and I could use a few more salads and a whole lot less of just about everything else.

I discovered caramelizing sweet onions ahead of time, saving them in the fridge to use throughout the week, after reading Shauna Niequist’s, Bread and Wine and now I can’t get enough.  They are so good in a salad, and now I feel like I HAVE to have them all the time.

Anyway, this blog isn’t really about onions, it’s actually about the salad dressing. My friend gave me the recipe to a lovely lemon vinaigrette that is bright and acidic, a tiny bit sweet and perfect over greens, veggies and a little goat cheese or feta  (and don’t forget the onions)!

I think the original recipe is from Betty Crocker and as I almost always do, I improvised a little based on what I had. It’s hands down my favorite dressing right now.

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Lemon Vinaigrette

  • 1/2 cup extra virgin olive oil
  • the juice of one lemon (between 1/4-1/3 cup)
  • 1 tablespoon red wine vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon dried parsley
  • a splash of Worcestershire sauce
  • 1 clove garlic, finely chopped

Combine all the ingredients in a jar with a lid. Shake it up until well combined and store in the fridge for a couple of days.

My favorite salad:

  • baby spinach
  • carrots
  • English cucumber
  • red pepper
  • goat cheese
  • sunflower seeds
  • garlic croutons
  • caramelized onions
  • grilled chicken or turkey deli meat

To make the onions, slice up two large walla walla sweet onions. Heat a cast iron pan over medium heat with 1/2 tablespoon butter and a tiny splash of olive oil. The key with onions is low and slow. As they begin to soften and change color, lower the heat a little and stir often. Salt them halfway through. When they are a nice caramel color, take them off the heat and let them cool. Store in the refrigerator to use all week-long.

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