If you’ve read this blog with any consistency, then you may recall my love for salads.
Every few days, I make a huge bowl of the green-based goodness to munch on throughout a week.
My typical salads include a combination of iceberg and green leaf lettuces, red cabbage, red bell peppers, cucumbers, alfalfa sprouts, and grated carrot. I’ve been known to also throw in vegetables like green bell pepper, red onion, and raw cauliflower. Just add whatever veggies float your boat, and you really can’t go wrong!
In addition to the salad, I also make a batch of homemade dressing each week.
This lemon oregano vinaigrette is the one I make and enjoy the most, so I wanted to share the recipe with you today via video! I hope you enjoy it!
Lemon Oregano Vinaigrette (Vegan, Paleo) --with Video
- 1/2 c . fresh lemon juice
- 3/4 c . extra virgin olive oil
- 1/4 t . garlic powder
- 1/2 t . onion powder
- 1/2 t . sea salt
- 1/4-1/2 t . black pepper
- 2 t . dried oregano
- 1 T . Dijon mustard
- 1 t . maple syrup
- Place all of the ingredients into a jar with a fitted lid.
- Shake and use!
What is your favorite way to top your salad?
Aside from the dressing, I really enjoy something sweet, in the form of dried fruit, something crunchy, in the form of nuts or seeds, and, sometimes, something tangy, like crumbled goat cheese.