This is my go-to dressing I like to toss on just about anything! Try it with my Wild Arugula & Beet Salad recipes.


  • 3 tbs Dijon mustard
  • 2 cloves of garlic, minced
  • 1 cup olive oil
  • generous cracking of salt & pepper
  • 3 lemons squeezed

How to:

Put all ingredients into a blender to combine well. Ready to serve.

Yields 1 1/2 cups dressing to last a week and can be used on all types of vegetables like cold or hot asparagus, zucchini, and cauliflower.

What’s your favorite home-made dressing recipe? Let me know by commenting below! xxx, Leah

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