Serves: 8
Total Calories: 120
Yield: 3/4 cup

1/4 cup freshly squeezed lemon juice
1 tablespoon minced fresh herbs (such as parsley, basil, mint, tarragon, or oregano)
1/2 teaspoon crushed garlic
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon Dijon mustard (optional)
dash ground pepper (optional)
1/2 cup extra-virgin olive oil

Equipment:
citrus juicer or reamer
measuring cups
cutting board
chef’s knife, 8-inch
measuring spoons
garlic press
small bowl
whisk

Put the lemon juice, herbs, garlic, salt, and optional mustard and pepper in a small bowl and whisk to combine. Add the oil and whisk until well combined. Stored in a sealed jar in the refrigerator, Lemon-Herb Dressing will keep for 5 days.

Creamy Lemon-Herb Dressing: Put all the ingredients in a blender and process on medium speed until smooth and creamy.

Lime-Herb Dressing: Replace the lemon juice with 1/4 cup of freshly squeezed lime juice.

Spicy Cilantro-Lime Dressing: Replace the lemon juice with 1/4 cup of freshly squeezed lime juice. Use 1 tablespoon of cilantro as the fresh herb. Add 1/8 teaspoon of cayenne and a dash of ground cumin.

Nutritional Facts:

Serves: 8
Total Calories: 120
Calories from Fat: 120

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
classic Vinaigrette
apple vinaigrette
creamy dill dressing
avocado-lime dressing
goddess dressing
fig dressing
creamy cucumber dressing
mango and red bell pepper dressing
pesto dressing
lemon herb dressing
sweet mustard dressing
ranch dressing
tahini-lemon dressing