Lemon Vinaigrette Recipe - Cooking Index
Lemon Vinaigrette Recipe - Cooking Index
| 3 tablespoons | 45ml | Fresh lemon juice |
| 1 tablespoon | 15ml | Garlic clove (large) |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/2 teaspoon | 2.5ml | Dijon mustard |
| 1/4 cup | 59ml | Extra-virgin olive oil |
Process lemon juice, garlic, salt and mustard in a blender on low speed. Gradually drizzle oil through feed tube, increasing speed to high until blended and smooth.
The vinaigrette may be refrigerated for up to three days.
This recipe yields 4 servings.
Carbohydrates: 1.5 grams
Net Carbs: 1.5 grams
Fat: 13.5 grams
Calories: 125
Description:
"This versatile dressing enlivens almost any type of salad greens, beans or veggies. You can also use it as a simple sauce for cooked vegetables and meats, fish or poultry dishes."
Source:
Atkins Cookbook at http://atkinscenter.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.