Often when the ingredients are fresh & vibrant, you can keep it simple. This Lemon Vinaigrette is lite & bright in flavor, and it’s easy to whisk together with it’s short ingredient list. It is the quintessential taste of a summer day.
Dress mixed greens with the vinaigrette to make a simple, crisp green salad side dish. The acidity of the lemon vinaigrette on the greens also compliments nicely with both chicken and shrimp. Create an elegant dinner by topping the dressed mixed greens on parmesan crusted chicken cutlets. Another option is to jazz up the salad to a main course by adding shaved parmesan cheese to the greens, red onion, sliced cherry tomatoes, and a grilled protein of choice.
- 1/4 cup freshly squeezed Lemon Juice (2 Lemons)
- 1/2 cup Olive Oil
- 1 tsp Dijon Mustard
- 1 tsp Dried Oregano
- 1 tsp Salt
- 1/2 tsp Pepper
In a measuring cup, squeeze in the lemon juice and then whisk in the dijon mustard. Slowly add the olive oil, whisking as you stream in the oil. Season with oregano, salt & pepper and whisk together. Keep chilled until ready to serve.