Our Favorite Lemon Salad Dressing

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I’ve been on a kick of making my own salad dressings.  After looking at the ingredients on bottles from the store, I realized it’s so easy to make something from ingredients we can all pronounce!  This is a favorite of my girls;  we put it on all kinds of salads, but they especially like one that includes quinoa. Give this a try and let me know what you think!

 

4 Tbls fresh squeezed lemon juice

Zest of one lemon

1/2 tsp onion powder

1/4 tsp salt

1-2 teaspoons Dijon mustard, depending on your prefrence

1 1/2 Tbls sugar

1/3 cup light-tasting oil (I use Extra light olive oil or avocado)

Blend all ingredients well and chill.  Store in an airtight jar.

*When I do use this with quinoa, I pour a little onto the quinoa while it’s still warm so I can absorb the flavors.

 

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Pasta Salad

Pasta Salad

Pasta Salad

 

Pasta Salad

1 pound box spiral pasta, cooked al dente (one minute less than the shortest time listed on box)

small bunch broccoli crowns, cut up and put in with pasta for the last one minute of cooking time

1 red bell pepper, diced

1 green bell pepper, diced

1 small can sliced black olives, drained

1/2 cup or more slivered almonds

1/2 pound cheddar cheese, cubed

1 bottle favorite Ceasar or Italian dressing (I use Girard’s Ceasar)

Once the pasta/broccoli, drain and allow to cool a few minutes.  Add the red and green bell pepper and black olives and a bit of the bottled dressing, and allow to cool further before adding the cheese and almonds and rest of the bottle of dressing (the pasta will absorb a lot of the dressing, so yes, use it all).   Refrigerate before serving.

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