Summer is on its way and it’s nearly time for yummy salads and cold meals and boy does this lemon, garlic and rosemary dressing go with anything. I find this such a versatile dressing that I tend to use it on most salads I make. I know we all have those rush days where you run off your feet the whole day and before you know it’s time to make supper and you haven’t got a clue what to make. How about a quick green salad, grilled chicken breasts and this yummy dressing.
I know what you are thinking. Daryl this looks like it contains dairy? Nope! not a drop so it’s a bit on the healthier side. This particular dressing I made with my stick blender. It’s quick and easy and I have less to cleanup because there is less chopping of the ingredients. It also looks so creamy because the stick blender emulsifies all the ingredients together. The dressing keeps really well in the fridge so make ahead for those busy weeknights.
In the coming weeks I will be experimenting on a variant of this dressing by replacing the half the lemons with oranges and then leaving out the honey. Should be scrumptious.
Lets get cooking…well blending.
PrintLemon, Garlic and Rosemary dressing
(12 votes, average: 4.17 out of 5)
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A versatile dressing that can be used on Salads,protein and vegetables.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1 cup of dressing
- Category: Dressings
Ingredients
- Juice from 3 to 4 large lemons
- Zest of 1 lemon
- 1 Tbsp honey
- 1/2 cup light olive oil
- pinch of salt
- 1 tsp freshly ground black pepper
- 1 sprig of rosemary all leaves removed
- 1 large clove of garlic
Instructions
- Add all the ingredients into a tall container suitable for your stick blender.
- Blend for about 30 seconds or until the mixture is emulsified and the rosemary has been thoroughly chopped.
- Taste for additional salt.
- Pour into a container with a tight fitting lid
- Enjoy on your choice of salads, proteins or vegetables.
- The dressing will last for a week or two in the fridge.
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