More Great Recipes: Salad

Lower-Acid Meyer Lemon Dressing


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

Meyer lemon juice
olive oil (3 parts olive oil to one part lemon juice)
small amount of honey (to taste)
Mrs. Dash garlic and herbs dressing
small amt. of Lawry's seasoning salt
other herbs, to taste


Put ingredients in a jar with a lid, and shake and stir until well-mixed. With a lid on the jar, you can keep the dressing up to a week in the fridge. (I wash out and re-use jelly jars for things like this.)


A couple of my friends who can eat any dressing have tried this and wanted the recipe to make at home. It's a lovely light, lemony dressing.


Pairs Well With


Notes

For the past two years, most salad dressings have made me sick because of their acidity. Due to medicines I have been taking for about six months, the acidity of food bothers me less than it used to. While I still can't eat vinegar, I learned last week that I can now eat this homemade dressing without pain:

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