Prepare Pasta – Bring a large pot of salty water to a boil. Prepare pasta al dente. Rinse in cold water to shock noodles. Make the Pasta Salad Dressing – Combine vinegar, olive oil and lemon juice in a jar. Shake until thoroughly combined. Toss – Add basil, pine nuts, parmesan and black pepper. Toss. Fresh garlic – For sharp depth of flavor. Dried oregano – It gives the dressing fresh, aromatic notes. Extra-virgin olive oil – It adds richness and mellows the sharp vinegar and mustard. And salt and pepper – To make all the flavors pop! Whisk everything together in a small bowl, and season to taste. To make the salad: Combine all the chopped ingredients in a large bowl, pour dressing over salad and mix. Sprinkle with extra feta cheese before serving. Prepared and dressed salad can be stored in the fridge for up to 48 hours. How to Make Lemon Vinaigrette. Step 1. Squeeze two or three lemons and add enough juice to fill about one-third of a jar. Your French Salad Dressing is best with lots of good, fresh lemon juice. Step 2. Add a large dollop of Dijon mustard. Step 3. Add minced shallot, a spoonful or two of sugar, and salt, and pepper. Step 4. This creamy lemon dijon vinaigrette is an easy-to-make salad dressing and marinade recipe that is guaranteed to elevate any dish that it is added in. Made with wholesome ingredients like garlic, lemon juice, Dijon mustard, and balsamic vinegar, it is a simple and effortless way to brighten any dish. Plus, it is whole30 friendly, ready in 3 minutes, and keeps fresh up-to 2 weeks in the fridge. Marinate the Chicken. Dice the chicken thighs into 1 inch pieces. Pat the chicken with a few paper towels or napkins to dry them. Transfer the chicken to a large bowl. Mix the chicken with the oil, lemon juice, garlic powder, dill, oregano, salt and pepper until all pieces of chicken are evenly coated. Lemon Juice. Lemon juice is high in vitamin C. In fact, one lemon provides 51% of your daily intake of vitamin C. According to research, eating vitamin C-rich fruits and vegetables could reduce your risk for heart disease and stroke. Additionally, plant compounds in lemons, particularly hesperidin and diosmin, may lower cholesterol. Peel and mince the shallot. Add it to the dressing. If you want to add the additional kick of garlic, peel that, mince it, and add it as well. Whisk them into the dressing. Add the salt and pepper and whisk those in, too. Let the dressing sit 5 to 10 minutes for the flavors to blend a bit. This lemon salad dressing is made from a base of fresh lemon juice, olive oil, honey, Dijon mustard, salt, and pepper. Whisk the ingredients together in a bowl and you have yourself a 5-minute zippy and refreshing dressing to drizzle over crisp salads all year round. We especially love this lemon vinaigrette tossed into our kale salad where the XCAz.

olive oil and lemon salad dressing