This dressing is wonderful on salads, but can also be enjoyed on steamed vegetables, steamed fish or grilled chicken or beef!
Lemon Dijon Salad Dressing
Serves 6 (approx 2 Tbsp. each)
Prep Time: 10 mins
Cook Time: None
Container Equivalents (per serving): 1 orange
What You Need:
1 large egg yolk, pasteurized
1 Tbsp. Dijon mustard, gluten-free
1/4 tsp sea salt (or Himalayan salt)
1/2 tsp. ground black pepper
4 Tbsp. fresh lemon juice
1 1/2 tsp. finely chopped lemon peel
1/4 cup extra-virgin olive oil
What You Do:
1. Place egg yolk, mustard, salt, pepper, lemon juice and lemon peel in a blender (or food processor); cover. Blend until smooth.
2. Slowly add oil, blending continuously until well blended.
Store leftover dressing in air-tight container in refrigerator (good for approx 5 days).
For best results, set out 30 minutes prior to using.
If it thickens up, you can always add a splash of lemon juice or water to thin it out.
Total Fat: 10 g
Saturated Fat: 2 g
Cholesterol: 31 mg
Sodium: 157 mg
Carbohydrates: 1 g
Fiber: 0 g
Sugars: 0 g
Protein: 1 g
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