No-brainer and Ultra-quick Lemony Vinaigrette
You won’t need any special tools; your measuring spoons will do just fine. There’s no need to run to the store because you probably...
Ingredients
Serves:
1
- 1.5 tablespoons Vignoli Organic Extra Virgin Olive Oil
- 1 teaspoon Vignoli Balsamic Vinegar of Modena IGP - Density 1.19
- Finely grated zest of a small organic lemon
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
- 1.5 tablespoons Vignoli Organic Extra Virgin Olive Oil
- 1 teaspoon Vignoli Balsamic Vinegar of Modena IGP - Density 1.19
- Finely grated zest of a small organic lemon
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt, to taste
Directions
-
Combine all the ingredients in a small jar.
-
Seal tightly with a lid and shake for one minute.
-
Use your vinaigrette to dress lettuce-based salads or cooked or grilled vegetables such as squash, carrots, broccoli, zucchini, and more.
- Combine all the ingredients in a small jar.
- Seal tightly with a lid and shake for one minute.
- Use your vinaigrette to dress lettuce-based salads or cooked or grilled vegetables such as squash, carrots, broccoli, zucchini, and more.
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