Traditionally, a vinaigrette is made from 3 parts oil to 1 part vinegar or lemon. If you’re a Balsamic vinegar fan as I am, this works equally well substituting the lemon juice for Balsamic (or any other) vinegar. If there’s one convenience item I’d love to encourage you to avoid (forever!), it’s a shop bought salad dressing! The list of nasties are endless and if you’re looking for a healthier, fresher and delicious alternative, you’d be surprised how easy it is to make your own homemade dressing, invariably using store cupboard ingredients. This homemade creamy lemon dijon vinaigrette is a versatile dressing that you can not only use on salads but also on steamed vegetables or even as a marinade for fish and chicken.
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