Lemon-Thyme VinaigretteMar 25, 2020
Sometimes a simple and delicious dressing is all you need to take an ordinary salad to the next level. This Lemon-Thyme Vinaigrette features Dijon mustard in addition to freshly squeezed lemon juice and thyme leaves. It's our go-to choice for the Wild Rice Arugula Salad with Broccoli, Quinoa & Chickpea Fritters in Week 9 but would be equally delicious drizzled on a plain bed of greens. Check out the recipe below and let us know what you think.
Prep time: 5 minutes
Makes ½ cup
½ cup freshly squeezed lemon juice (1 medium lemon)
2 Tbsp Dijon mustard
2 garlic cloves, minced
1 tsp fresh thyme, minced
1 tsp salt
½ tsp pepper
4 Tbsp olive oil
1. Combine all of the ingredients in a small mixing bowl. Whisk until combined.
Spoiler Alert: Lemon-Thyme Vinaigrette will stay fresh in an air-tight container in the refrigerator for a week.
Batch it up! Lemon-Thyme Vinaigrette can be drizzled on salads, pastas and bowls.