Recipes

Lower-Acid Meyer Lemon Dressing

Salad 

• 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.

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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