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
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