Friday, January 1, 2016

Happy New Year!


How was your New Year's Eve? Ours was pretty uneventful, per usual. I'm not really a fan of the big party and such. In fact, I was asleep by 10:30! Ah well, the merits of having a child with an early wake up time! 

To start the new year off right, I know that a lot of us are eating salads to detox from the holiday indulgence. With fresh greens, a light, homemade dressing is just what is needed for great flavor and no preservatives and fillers. I perfected this lemon vinaigrette over the holidays, and thought I'd share this light, flavorful, and easy dressing. With the bounty of citrus in Southern California this time of year, it's a great way to use all of the fresh lemons!

Makes about 4 servings

1/4 cup extra virgin olive oil
1/2 cup lemon juice (fresh squeezed is best!)
1/2 teaspoon Italian seasoning
1 large clove garlic, minced
1/2 tsp sea salt, to taste 
pinch black pepper

Mix together all ingredients into a small bowl or measuring cup. Allow to sit at room temperature for 15 minutes, adjusting seasoning if needed. Toss onto freshly torn greens and shaved carrots. Sprinkle salad with sea salt and more pepper, if desired. 
January 01, 2016 / by / 0 Comments
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