Use on green or mixed salads. Provides a great appetizer if you add the vinaigrette to hot cooked broccoli, cauliflower or carrots.
Note: Since the amount of lemon/lime juice used is modest, this dish belongs to the neutral food group but if you use significantly more juice, this vinaigrette dressing may belong to the protein food group.
Time: about 5 minutes
1 1/2 tablespoons fresh lemon juice or fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly grated pepper
2 tablespoons chilled vegetable broth
Herbs of your choice (chives, parsley, or cilantro, etc.)
3 tablespoons extra virgin olive oil
- Mix all ingredients except for the olive oil and stir well.
- Beat in the olive oil.
A. Add one minced garlic clove.
B. Replace broth by heavy cream.
C. Replace broth by strained Greek yoghurt (e.g., Chobani brand).
D. Add some sour cream.
E. Add 1 teaspoon Dijon mustard.