Lemony Balsamic Vinaigrette - 2g Carbs, 0g Fiber
From: Dr Weil - Recipe courtesy of The Longevity Kitchen, by Rebecca Katz, MS
Six simple ingredients comprise this dressing - you probably have all of them on hand already. Make a double batch of this dressing and keep on hand as a dip for crudite. Try this tangy dressing!
This dressing lends a light, refreshing flavor to all manner of foods. The lemon zest and lemon juice brighten everything they touch, whether used as a marinade, a salad dressing, or just a drizzle. Since it could hardly be easier to make, I recommend keeping some on hand at all times. I know I do.
Prep time: 5 minutes
Storage: Store in a glass jar in the refrigerator for up to 1 week.
2 Tbsp balsamic vinegar
2 Tbsp freshly squeezed lemon juice
1/2 tsp grated lemon zest
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
1/4 cup extra-virgin olive oil
Put the balsamic vinegar, lemon juice, lemon zest, salt, pepper, in a small bowl and stir to combine.
Slowly pour in the olive oil, whisking all the while, and continue whisking until smooth.
Transfer to a small container with a fitted lid and shake well.
Cook's Note:
Add the salt with the acid but prior to adding the oil. The reason? The acid breaks down the salt, allowing it to do its job as a flavor carrier.
Try this dressing on Strawberry, Fennel & Arugula Salad!
Makes: 1/2 cup
Serving Size: 2 tablespoons
Nutrition per Serving: 130 Calories, 14g Total Fat, 2g Saturated, 11g Monounsaturated, 2g Carbs, 0g Fiber, 0g Protein, 200mg Sodium
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