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Lemon-Shallot Vinaigrette 4 Servings ⅔ cup extra-virgin olive oil ¼ cup fresh lime juice 2 Tbsp shallots (finely minced) 1 Tbsp mayonnaise 1 clove Earthbound Farm Organic Garlic (small clove, peeled and minced) 1 tsp Dijon mustard ¾ tsp lemon-pepper seasoning ¼ tsp Freshly ground black pepper 1 tsp salt (or to taste) ¼ tsp Worcestershire sauce
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Lemon-Shallot Vinaigrette

Light and lemony, this dressing harmonizes perfectly with the robust ingredients in Bonnie's Best Salad. Shallots and a touch of Worcestershire balance the lemon tang of this bright, fresh-tasting vinaigrette. Bonnie's secret ingredient is a tablespoon of mayonnaise, which helps emulsify the dressing and adds a bit of creamy smoothness.

From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman 

4 Servings

Ingredients

⅔ cup

extra-virgin olive oil

¼ cup

fresh lime juice

2 Tbsp

shallots (finely minced)

1 Tbsp

mayonnaise

1 clove

Earthbound Farm Organic Garlic (small clove, peeled and minced)

1 tsp

Dijon mustard

¾ tsp

lemon-pepper seasoning

¼ tsp

Freshly ground black pepper

1 tsp

salt (or to taste)

¼ tsp

Worcestershire sauce

Directions

Combine all the ingredients in a glass jar, seal the lid tightly, and shake vigorously to combine. (The dressing can be refrigerated, covered, for up to 5 days. Let it return to room temperature and shake vigorously before using.)

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