Lemon Vinaigrette

I’ve been on a salad kick lately. Before I had Noah, I hated salad. I wouldn’t eat it. Once I got pregnant, I was trying to eat healthier and make better choices. I started choking down salad and as the time went by I actually started to enjoy it. I know you all are thinking “Who doesn’t like salad? What is wrong with her?” Well, now you don’t have to think that.

Until I reveal the next thing I am weird about. Don’t worry, you probably won’t have to wait too long. Anywayyyy.

I love the idea of making my own dressings. You are able to control the quality of ingredients, make it more healthful and it’s so much cheaper. This dressing definitely fits the bill. It is light and refreshing with a nice zing from the lemon juice and vinegar.

Lemon Vinaigrette
recipe from Betty Crocker Cookbook: Bridal Edition

1/2 cup vegetable oil (I used canola oil)
1/4 cup lemon juice
1 Tbsp. red wine vinegar
2 tsp. sugar
1/2 tsp. salt
1/2 tsp. ground mustard (I used Dijon)
1/2 tsp. Worcestershire sauce
1/4 tsp. pepper
1 clove garlic, finely chopped

In a tightly covered container, shake all vinaigrette ingredients. Refrigerate for at least 1 hour to blend flavors.