Lemon Dijon Salad Dressing

February 24, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, What's New, salad

img_1434I love this dressing and have been making it for years, as long as my brother Ken can remember who dubbed it “Barb’s famous Dijon dressing.”

Creamy from Dijon mustard without using heavy mayo’s. You can substitute apple cider vinegar but I’m partial to the the lemony taste. Drizzle this dressing on most any salad.

1/4 cup lemon juice
2 tablespoons Dijon mustard
1/2 cup Extra-virgin olive oil

In a glass jar with a lid - I save old Dijon mustard jars - add the lemon juice and mustard. Put the lid on and shake vigorously to mix thoroughly. Add olive oil so that the dressing is 1 part juice and 2 parts oil. With lid on, shake vigorously again till mixed throughly and a creamy consistency. Refrigerate any unused dressing in the same jar and shake before each use.

Note: I don’t add salt or pepper to the dressing but “salt the salad” before I put on dressing. Complete with freshly ground pepper.

Simple Lemon Garlic Salad Dressing

February 3, 2010 by Barb Scala  
Filed under Bloomin in the Kitchen, What's New, salad

img_1243Tired of processed bottled dressings and the same ole oil and vinegar but don’t want to take out too many ingredients to make something tasty for your salad?

Try this simple lemon-ette with a garlic punch that simply uses garlic powder instead of mincing up a bunch of raw garlic.

Juice of 1 lemon (or organic lemon juice)
Extra-virgin olive oil - approx. 1/4 cup
Sea salt
Garlic powder
(preferably organic - it tastes fresher)

In a glass jar with a lid - I save old dijon mustard jars - add the lemon juice and olive oil so that the dressing is 1 part juice and 2 parts oil. Use less oil if you like more of a lemony zing.  Set aside.

Place greens in your serving bowl and sprinkle with sea salt and a few shakes of garlic powder (not garlic salt) to taste. Toss. Let sit for 5 minutes - any longer and the greens will start to wilt. By the way, salting the salad before the dressing goes on is “the secret” from my sister-in-law Sherry who makes the best salads. I took it a step further and added garlic to the greens instead of having the garlic powder clump up in the dressing.

Shake the lemon-olive oil dressing in the jar and add enough to coat the greens evenly. Toss again. Reserve the remaining dressing for another day. So simple, yet so yummy and people ask me all the time, what dressing do I use because they love it!