This a simple recipe for a really bright and flavorful healthy vinaigrette. I call it “extra special” because of the tang and depth of flavor that the lemon infused olive oil provides. I really try to avoid prepared salad dressings, as often they contain preservatives to extend their shelf life and besides, homemade salad dressings are so easy to make.
1 cup lemon infused extra virgin olive oil, or make your own: http://wp.me/p6weXs-8e
½ cup white balsamic vinegar
¾ tsp-1 tsp Celtic or Himalayan Salt
1 tsp. fresh ground pepper
In your blender or food processor, mix all ingredients together till well combined. Transfer to airtight container, label with use by date and refrigerate. Refrigerate overnight to allow flavors to blend.
You will know if you have a pure olive oil, as the oil will solidify when refrigerated. Pull out the vinaigrette about 30 minutes before using or run the container under hot water to return the olive oil to a liquid state.
Use within 10 days.