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Lemon Basil Vinaigrette
Author:
Laura Wood
Ingredients
⅓
cup
extra virgin olive oil
2 to 3
lemons
juiced
1
teaspoon
raw apple cider vinegar
1
large garlic clove
1
teaspoon
dried basil
½
teaspoon
sea salt
Instructions
Place all the ingredients in a small jar and shake vigorously.
Shake again before adding to a salad.
This dressing can be stored in the refrigerator for a week to 10 days.