- 1/4 cup extra virgin olive oil
- juice from 1 lemon (1/8 cup)
- 2 tsp honey
- 2 tsp dijon mustard
- salt to taste
1. Whisk all ingredients together in a bowl. Store in refrigerator up to one week.
* This is my "go-to" dressing. It's so easy and I usually have the ingredients handy. This recipe makes for a couple uses so I just keep some in the refrigerator and will use regularly with on my salad, quinoa and even on plain baked chicken.
Makes 8 servings. 1 serving: