Crack Dressing

There is no point in lolling about if you aren’t eating good food. While I love the occasional loll with a bag of Spicy Nacho Doritos, that is not a good long-term decision. For one thing, you really need to go wash your hands well after eating a few of those. Orange fingers are not attractive. Another problem with eating like that? You should really be working out, and everyone knows that nothing gets in the way of lolling like exercise. I do the occasional video workup, or random set of push ups, but I am not consistent in any way. Since I don’t want to wind up like Gilbert Grape’s mom, I try to eat pretty healthy. Not always, but often. It helps that I genuinely love fruits and vegetables. Salads are the pretty much the easiest and healthiest meals I eat. I mean, seriously, when else can you throw a bunch of leftover bits and pieces into a bowl, top it with a dressing, and call it a fabulous meal?! This is my favorite dressing. I tend to make it almost weekly in the summer, in large batches so I don’t have to keep remaking it. Sometimes I tweak the ingredients a little (lemon zest in place of garlic, etc…) if I feel a certain veggie combination needs it, but you really can’t go wrong with the classic version. This is the first thing my sister requested I make for her birthday dinner this year, so I think it catches on pretty fast.

Photo by Gayle H.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

Ingredients

  • 1/2

    cup olive oil

  • Juice of 3 lemons

  • 1

    clove garlic, minced

  • 4

    teaspoons dijon mustard

  • 2

    teaspoons kosher salt

  • 2

    teaspoons fresh cracked pepper

Directions

Shake it all together, and be prepared to get completely addicted.

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