Happy first weekend of 2019! I thought this year would take its sweet self on a slow steady pace but seems once the marathon starts, it's all to the finish line! Anyway not complaining, happy things have kicked off really well. This year I have decided I need more salad in my diet, and how do you turn a plain salad into a delicious healthy starter for your meals? With a dressing of course! Salad dressings are the soul to any salad as they elevate the dish bringing that much needed freshness. I made this dressing last year for a very vibrant avocado salad. So easy to make with ingredients in your pantry.
INGREDIENTS
1 lemon
1 Cup Olive Oil
1/4 Cup White Vinegar
1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
METHOD
Pour white vinegar in Mason jar. Add lemon juice
Add salt and black pepper
Stir with spoon until thoroughly mixed
Add the olive oil and vigorously shake to combine well
Pour over salad
Prep time: 10 Minutes
Cook time: 00 Minutes
Total time: 10 Minutes
Yield: 1/2 Jar
Ingredients
- 1 Lemon
- 1 Cup Olive Oil
- 1/4 Cup White Vinegar
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- Pour white vinegar in Mason jar. Add lemon juice. Add salt and black pepper. Stir with spoon until thoroughly mixed
- Add the olive oil and vigorously shake to combine well. Pour over salad
FAQs — Lemon Pepper Salad Dressing
Q: What is lemon pepper salad dressing made of?
A: Lemon pepper salad dressing typically combines fresh lemon juice, cracked black pepper, olive oil, and sometimes honey or mustard for added flavor. It's tangy, zesty, and pairs beautifully with leafy greens, grilled vegetables, or proteins like chicken and fish.
Q: Is this dressing spicy?
A: It has a mild, peppery heat from the cracked black pepper, but it’s not overwhelmingly spicy. The lemon balances the heat, making it refreshing and versatile.
Q: How long can I store this dressing?
A: When stored in an airtight jar in the refrigerator, it can last up to 1 week. Shake or stir well before using as the ingredients may separate.
Q: Can I make it without oil?
A: Yes, you can omit the oil for a lighter version or use a substitute like Greek yogurt for a creamy texture. Just note that it will slightly change the consistency and taste.
Q: What kind of lemons should I use?
A: Fresh, juicy lemons are best for a vibrant flavor. Avoid bottled lemon juice, as it lacks the brightness of fresh-squeezed juice.
Q: Is this dressing suitable for marinades?
A: Definitely! It works wonderfully as a marinade for grilled chicken, shrimp, or roasted vegetables thanks to its acidity and peppery flavor.
Printable Nutrition Card
Per 2 tbsp (approx. 30ml)
| Nutrient | Amount | Notes |
|---|---|---|
| Calories | 110 kcal | From olive oil primarily |
| Total Fat | 11 g | Healthy fats from olive oil |
| Saturated Fat | 1.5 g | Naturally occurring in olive oil |
| Carbohydrates | 2 g | Minimal, may increase with added honey |
| Sugars | 1 g | From lemon and optional sweeteners |
| Protein | 0 g | Not a significant source |
| Fiber | 0.2 g | Tiny amount from pepper |
| Sodium | 80 mg | Varies based on added salt |
| Vitamin C | 10% DV | From fresh lemon juice |
Dietary Information Table
| Diet Type | Suitable? | Notes |
|---|---|---|
| Vegan | ✅ Yes | As long as no honey is used |
| Vegetarian | ✅ Yes | Contains no animal products |
| Gluten-Free | ✅ Yes | Naturally gluten-free ingredients |
| Dairy-Free | ✅ Yes | No milk or dairy involved |
| Nut-Free | ✅ Yes | Free from common allergens like nuts |
| Keto-Friendly | ✅ Yes | Low-carb and high in healthy fats |
| Paleo | ✅ Yes | Natural, unprocessed ingredients (avoid sweeteners) |
| Whole30 | ✅ Yes | If made without honey or sugar |
0 Comments