Lemon Garlic Vinaigrette

2017 Goals
January 4, 2017
Happenings 1.8.17
January 8, 2017

Lemon Garlic Vinaigrette

We made it! 5 days into 2017 and life is moving right along. We unpacked, did about 32497 loads of laundry, cleaned the sand out of our suitcases, meal prepped, and planned out the month. Grant has already returned from his first business trip of the year and I’m settling into some sort of routine working from home… which leads me to why I am writing about salad dressing today 🙂

In the goals I shared a few days ago (thank you so much for your kind encouragement!), I mentioned wanting to focus on living a healthy lifestyle. Now that I’m working from home, it could be a really good or really bad thing for my snacky and sweet-toothed nature. But, so far so good! I’ve been sticking to my meal plan and today, that meant putting together a quick salad with my go-to dressing recipe. I don’t really believe in “light” or “fat-free” foods – if you’re going to have salad dressing, make it the real deal, ensure that it’s quality, and don’t over do it. Healthy fats are good for you!

Why do I love this particular dressing? It’s light, refreshing, and goes with just about anything. It’s also my dad’s go to “recipe” – I’ve had to attempt to recreate it because he doesn’t write anything down. I keep a jar of this in the fridge at all times. Be warned, it’s very tart!

Spinach with lemon garlic vinaigrette, sliced apple, quinoa, and spiced pecans.


Lemon Garlic Vinaigrette


  • 1 Tbsp olive oil
  • juice from 1 whole lemon
  • 1/2 tsp dijon mustard
  • 1 garlic clove minced
  • salt and pepper to taste


  1. Mix all ingredients together and toss with your favorite salad.

  2. Refrigerate remainder: I can usually get about 3 salads out of this amount.

Recipe Notes

Some of my favorite salad toppings are: quinoa, roasted nuts, granola, apple or pear slices, fresh berries, chickpeas, tomatoes, avocado, grapefruit, and roasted vegetables.

*If it's too tart, add more olive oil or dijon!


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