Whipping up a fresh vinaigrette is really quite easy to do, it’s delicious, and you get to select all of the ingredients, and thus the flavors. This creamy lemon garlic vinaigrette does just that. Love garlic, add more. Love lemon, add more. The wonderful flavors of the vinaigrette brightens any salad. Check out my recipe Eggs And Arugula Pasta Salad. Or even try the tomato and chopped egg salad below.
Whipping up a creamy lemon garlic vinaigrette:
Yields 1 cup (about 4 servings)
Prep time: 15 minutes, Cook time: 0:00 Total time: 0:15
1/4 cup white wine vinegar
2-3 Tablespoons Miracle Whip (or mayonnaise)
1/2 cup extra virgin olive oil
3 garlic cloves, pressed
1/4 teaspoon California granulated dehydrated garlic (can be substituted with another garlic clove)
2 Tablespoons fresh lemon juice (about 1/2 lemon)
1/4 teaspoon granulated sugar
Salt and pepper to taste
Add white wine vinegar to small bowl. Thoroughly whisk in Miracle Whip (or mayonnaise) until smooth. While continuing to whisk, drizzle in the olive oil until smooth and thickened. Again while continuing to whisk, add garlic, lemon juice, sugar and salt and pepper. Refrigerate to chill. Best when made a day ahead and refrigerated.
Here is another one of my favorite light meals with the creamy lemon garlic vinaigrette:
sliced tomatoes, chopped hard-boiled enggs, and sliced yellow banana pepper on a bed of baby arugula with a buttered dinner roll.