Lemon Vinaigrette
Perfect to be served coating your outdoor, grilled fish fillets this summer.
- 2 T. lemon juice
- 2 t. sour cream
- 1 t. minced garlic
- Salt
- 1/4 c. plus 1 T. extra-virgin olive oil
Combine the lemon juice, sour cream, garlic, and a pinch of salt. Slowly whisk in the 1/4 cup olive oil.
Cumin-lime Vinaigrette
Talk about making edgy steaks. Man, pass the tequila.
- 3/4 c. lime juice
- 1 t. ground cumin
- Salt to taste
- 1/4 c. extra-virgin olive oil
Grapefruit Vinaigrette
Probably the best dressing you will enjoy with any fruit salad. Soak chicken breasts for 3 hours in it instead of the normal Italian dressing.
- 1/2 c. ruby red grapefruit, juiced (or 3/4 c. ruby red grapefruit juice)
- 1 T. dried, chopped basil leaves
- 1/2 t. dried thyme
- Salt and black pepper to taste
- 1/2 c. extra virgin olive oil
For both recipes, combine all ingredients besides oil in a blender on high and combine until well mixed. With your blender on low (or high if you don't have a low setting), slowly drizzle in the oil until emulsified, about 1 minute after pouring in all the oil.
