Sure, bottled salad dressings are quicker and more convenient. But homemade salad dressing tastes SO much better and fresher. This one takes 5 minutes to assemble, uses heart healthy condiments most people have on hand, and isn’t full of the scary preservatives found lurking in most bottles. This tart, lemony vinaigrette keeps for about a week in the refrigerator and can be tossed with salad greens and your favorite raw veggies, drizzled over steamed green beans, or even used as a marinade for meat.
Garlicky Lemon Vinaigrette
3 Tablespoons chicken or vegetable broth or water
2 Tablespoons fresh lemon juice (lime is tasty too)
2 Tablespoons extra-virgin olive oil
1 1/2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard, stone ground if you have it
2 teaspoons fresh garlic, minced
1/2 teaspoon fresh, minced herb — thyme, basil or oregano
2 teaspoons Worcestershire Sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
Place all ingredients in a small bowl or a jar. Stir well with a whisk or shake well (with jar top on). Store in an air tight container in the refrigerator for up to a week.