Lemon Poppyseed Vinaigrette

Growing up, my parents used to take me to this restaurant in our hometown, Falletta’s, almost weekly.  It’s a traditional Italian restaurant, but has the most amazing food.  One of their more unique items was their house lemon poppyseed dressing that they’d serve with your salad before the meal.  It was so tangy, sweet, and zesty- and something I’ve always enjoyed.  It goes well on almost any kind of salad, and even is a really amazing overtop roasted vegetables as well!  It’s super easy to make, and can all be done in a mason jar which you can then keep in the fridge for up to two-three weeks!

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The ingredient list on this is pretty short, and honestly besides the poppy seeds, these are things I usually always have in my house anyways!  You’ll need lemon juice (freshly squeezed, don’t use the pre squeezed stuff), organic cane sugar, extra virgin olive oil (break out the good stuff here, since it’s getting consumed raw you wanna use good quality oil), poppy seeds, dijon mustard, minced garlic, salt, and onion powder.  Simply put all of your ingredients in a mason jar, screw on the lid, and shake until combined!  This recipe fills an 8 oz. mason jar.

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We paired our dressing up with a mixed greens, cucumber, shaved almond, & black pepper salad to keep it light and let the vinaigrette shine!  But you can pair it with whatever you like best, the possibilities are endless!


INGREDIENTS

  • 1/2 c. fresh squeezed lemon juice
  • 4 tbs. organic cane sugar
  • 4 tbs. extra virgin olive oil
  • 1 1/2 tbs. poppy seeds
  • 1 1/2 tbs. dijon mustard
  • 1 tsp. minced garlic
  • 1/2 tsp. salt
  • 1/2 tsp. onion granules

DIRECTIONS

  1. Combine all ingredients into a mason jar, screw on the lid tightly, and shake until combined well.
  2. Keep in the fridge after use for up to two-three weeks.

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