Once up a thyme, there was a large bowl full of greens, vegetables, nuts and seeds ready to be eaten for lunch. Though bright, wholesome and nourishing, the salad was missing one key ingredient. Dressing! But the pantry was bare—no salad dressing in sight. Was this the end of the healthy meal? Not quite! Swiftly, homemade vinaigrette came to the rescue. The refreshing combination of lemon, Dijon mustard, parsley and thyme tasted like spring when drizzled over the greens. And the lunch was eaten happily ever after.
Ingredients
1/4 cup extra virgin olive oil
1 Tbsp. white wine vinegar
1 Tbsp. freshly squeezed lemon juice
2 tsp. Dijon mustard
2 Tbsp. freshly chopped parsley
1 Tbsp. freshly chopped thyme
1 clove garlic, diced, optional
Directions
- In a small jar or bottle, mix ingredients until combined. Use as a salad dressing or marinade.
- Store refrigerated for up to one week.