Whole Lemon Vinaigrette

Whole Lemon Vinaigrette

adapted from Food & Wine©

I like to lighten up homemade salad dressing by replacing half of the oil with water.

Makes approximately 1 cup                                                   2 WW points / Tbsp

1 medium lemon, scrubbed

3 oz. olive oil

3 oz. water

1/4 cup fresh tender herbs - I used chives and basil but dill and parsley would work as well

1 Tbsp rice vinegar

1 tsp. Dijon mustard

1 small garlic clove, peeled and smashed

1 tsp. Kosher salt

1/4 tsp freshly ground black pepper

1. Cut of the ends of the lemon and discard.
2. Quarter the lemon and remove the seeds.
3. Place the lemon in a small food processor and pulse until it is finely chopped.
4. Add the remaining ingredients and process until smooth.

Enjoy!