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  • Writer's pictureBAFM

From Market to Plate: Garlic and Lemon Salad Dressing

Use this yummy base dressing recipe, and then adjust to your liking with the different B&L infused honeys, herbs, vinegars, or even OJ instead of the lemon juice. This is good with all kinds of fresh treats you can get at the Market to add to your salad: carrots, peppers, tomatoes, beets, and onions.

Garlic and Lemon Salad Dressing

1 clove garlic

1/4 cup freshly squeezed lemon juice

2-4 tablespoons olive oil

1 teaspoon honey

kosher salt

freshly ground black pepper

Using a microplane, grate the clove of garlic. Combine with the lemon juice, olive oil and honey. Season with salt and pepper to taste.

Dressing is best when made at least an hour before serving (to infuse the oil with the garlic) but can be used immediately.

Leftovers keep for one week in refrigerator.

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