Citrus Vinaigrette

Most bottled salad dressings are filled with sugars — who thought eating a salad would shock your blood sugar levels? It’s easy to make healthy dressings, in minutes, from whole ingredients. 

Source: Jim's Pantry Recipes


1⁄3 cup
lime or other citrus juice (preferably fresh squeezed, but bottled works in a pinch)
1 tablespoon
Dijon mustard
1 clove
1⁄2 teaspoon
sea salt
1 teaspoon
dried herbs (tarragon goes very well with Dijon; others like parsley, sage, oregano work well)
2 tablespoons
olive oil
1 teaspoon
sunflower or grapeseed oil (optional)
2 tablespoons


Crush garlic cloves with side of wide knife and peel. Leave whole, but crushed a bit. In a bottle, add garlic, salt and pepper to citrus juice. Add olive oil and water. Shake well. Will keep for weeks in the refrigerator.                                                                                                                                                                                                                 Note:                                                                                                                                    Because this is real olive oil it will coagulate into a solid. Before serving, remove from fridge and warm at room temperature, or under warm water. To prevent this coagulation, add a teaspoon of a different oil, like sunflower or grapeseed.                                                                                                                                                                For variations:                                                                                                                    Switch out citrus juice for red wine vinegar or apple cider vinegar                          Switch out garlic for ginger (or add them both!)                                                          Switch out mustard for hot sauce  (Recipe♦296)