When I share my recipes online, I’m not just sharing them with you, but making my own personal recipe index that I frequently refer back to. When revising my arugula salad with lemon vinaigrette recipe that I frequently make in spring and summer and originally shared a couple years ago, I cringed at the photos. It’s always humbling to see how far my photography has come and I can only hope to look back and bring at these new photographs in a couple years as I hope to grow. Warmer weather always encourages me to eat fresher and healthier. Maybe it’s the looming swimsuit season or that I feel like I no longer need to hibernate in the warmth of our home and add in long walks through the neighborhood. I even crave salad. That’s a good thing, right? I keep salads simple and fresh. There’s no sense using a bottled dressing that has half the flavor for a savings of just 30 seconds. That’s right, you can make this dressing in just seconds. Pour, shake and toss! Homemade lemon vinaigrette keeps several days when stored refrigerated in an airtight container, perfect for weekday lunches.
One of my tips for making vinaigrettes fast & easy is to pour the vinegar in a measuring cup first, then adding the olive oil, without pouring it out in between. You can even whisk it in the measuring cup if you want to save another dish to wash & don’t intend to keep the extras! I also love using my infuser.
- ¼ c white or red wine vinegar
- ¼ c olive oil
- 2 Tbsp lemon juice
- fresh cracked pepper
- Combine vinegar, olive oil & lemon juice.
- Shake well!
- Top with fresh cracked pepper.
If this isn’t enough summer for you, may I suggest my Basil Lemon Pasta? Even our girls love it!