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Lemon Basil Vinaigrette

Lemon Basil Vinaigrette

I wanted to serve a light salad to pair with the Summer Veggies with Pasta and Shrimp so I decided to do a simple spinach salad with a tasty vinaigrette.  I found this recipe at Tiny Green Mom that looked perfect.  I tossed this light and tangy vinaigrette with spinach, tomatoes, bell pepper, red onion, toasted pine nuts, and Parmesan cheese for a delicious and beautiful salad that we all loved.  If you like lemon and basil then try this vinaigrette!

Lemon Basil Vinaigrette

How to Make a Lemon Basil Vinaigrette

Combine the chopped basil, canola oil, olive oil, lemon juice, mustard, honey, garlic, sea salt, and freshly cracked pepper, to taste in a shallow dish.  Blend the mixture with an immersion blender until well combined.  Drizzle over your favorite salad ingredients and toss to coat evenly.  Serve immediately.  Enjoy.

Lemon Basil Vinaigrette

 

Lemon Basil Vinaigrette

Lemon Basil Vinaigrette

Prep Time: 10 minutes
Total Time: 10 minutes
Course: Condiment
Cuisine: American
Servings: 6
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • Zest and juice of one lemon
  • 2 cloves of garlic minced
  • ½ cup of basil leaves chopped
  • ½ tsp Dijon mustard
  • 1/4-1/2 tsp honey
  • 3 tbsp canola oil
  • 1 tbsp olive oil
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Combine the chopped basil, canola oil, olive oil, lemon juice, mustard, honey, garlic, sea salt, and freshly cracked pepper, to taste in a glass jar or shallow dish. Blend the mixture with an immersion blender until well combined. Drizzle over your favorite salad ingredients and toss to coat evenly. Serve immediately. Enjoy.
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23 Comments

  1. I love basil and lemon, so I’m sure I will love this vinaigrette! I bet it would be delicious on pasta salad, too! In fact, how about pasta salad with salad with allof the ingredients you used in your salad? Spinach, grape tomatoes, bell peppers, toasted pine nuts and parmesan cheese? Ok- now I’m craving it! 🙂

    1. I had some in the fridge for 3 days and it still tasted great but the color wasn’t as vibrant. I hope this helps.

      Cheers,
      Pam

  2. we have a basil plant and i’ve been looking for ways to use it other than pesto (one can only eat so much pesto…)–this sounds great!