How-To: Lemon Garlic Vinaigrette Mariel Lewis March 23, 2015 Dairy Free, For the Fit, Gluten Free, How To Guides, Low Carb, Nut Free, On a Budget, Paleo, Paleo-Vegan, Quick and Easy, Salads, Soy Free, Spring, Vegan, Vegetarian 2 Comments My husband and I were visiting Manhattan for a few days, as he had a two-day conference he was invited to speak at. After his conference was over, and in spite of the freezing snowy weather (mind you, this was the DAY before Spring!), we decided to venture out and explore our surroundings. We walked around; taxi-ed around; even Uber-ed around…I think we got the Big Apple pretty well covered by the end of our trip! It was very romantic and fun, but oh boy, was it cold! And because of the cold weather, we tried to take shelter in as many coffee houses, restaurants and stores as we could. On one of the three nights we were there, we decided to give this high rated French restaurant a go. It was very cozy and quaint inside; a cute little place, that smelled of herbs, crepes, and fresh flowers. It was dim lit and the music was soft. It was a true delight to be there with my honey. Our drinks were tasty and the atmosphere enjoyable; our evening was panning out wonderfully. Everything was great until…my dinner came. Oh man was it a bummer. I ordered a kale salad with grilled chicken and as soon as it arrived I knew it was not going to be a winner. Boo. They had drowned my greens with this thick and creamy vinaigrette. I took a bite of my salad, and I could taste nothing but the heavy vinaigrette. An otherwise perfectly great salad (tender greens, crisp apples, crunchy nuts) ruined by a heavy dressing. That’s why we should always order dressings on the side; there really is a fine line between too much and too little when it comes to dressings. Nonetheless, this story inspired me to create a light and fresh vinaigrette that will subtly awaken your senses, and allow the flavors of the salad you are using it on to stand out! Now that spring is here and the weather is getting warmer, we can all use a great tasting vinaigrette to accompany our salads with. Without further ado, please welcome my Lemon Garlic Vinaigrette! It is light, fresh, and perfectly balanced. The ingredients used are simple and versatile, allowing it to go well with various salad combinations. I know you will love it. Of course you don’t want to do what the chef at that French place did, and drown a salad in it, but definitely sprinkle some on top of your salads per your taste. Want to know something cool? On my next post, I will show you how I personally used this vinaigrette! I have a wonderful Spring salad recipe to share with all of you, so stay tuned! Get the full recipe by clicking here! 2 Responses Lymari March 23, 2015 Hi, I’m your newest follower. I was looking for gluten recipes and found your wonderful rosemary sweet potatoes recipe. We just finished eating it… It’s a winner in my house! However, I kept looking in your website and found you have wonderful recipes that can help my newly diagnosed condition “gluten sensitivity”. I’m totally new at this :/. Not an easy diet to follow… In any case, I wanted to ask you about the Meyer lemons. I noticed you use these on the recipes I’ve been reading. Is there a reason why you choose these particular lemons? Just curious Mariel Lewis March 24, 2015 Hi Lymari! Welcome to Amazing Foodie and thank you so much for your comment. I am so happy to hear that you made my Rosemary Sweet Potatoes and that you and your family loved them. I am super glad to hear that my Gluten Free section will be beneficial to you in the future (yay!) – I know, dietary restrictions are not easy, but there are ways to make it a little more bearable and fun; luckily, now a days there are a lot more substitutions out there to make “gluten free” living a little easier. I’ve been using Meyer Lemons in my recipes a lot lately, because they are currently in season (Jan-May) and also because they tend to be a little sweeter and less acidic that the other varieties. I just LOVE Meyer Lemons!