Lemon Rosemary Vinaigrette
A zesty, herby vinaigrette that lifts any salad or grilled veggie with fresh lemon and fragrant rosemary.
Allowed for Ideal Protein phases 1 to 3.
Serving size
Ingredients
- 1 Garlic Clove, Peeled
- 2 Sprigs Rosemary, Stems Removed
- ½ tsp. Sea Salt
- 1 Lemon, Juiced
- ¼ cup Olive Oil
Preparation
Step 1
Finely mince the garlic and rosemary leaves.
Step 2
In a small bowl, combine the minced garlic, rosemary, and sea salt.
Step 3
Add the freshly squeezed lemon juice to the bowl.
Step 4
Slowly drizzle in the olive oil while whisking continuously to emulsify.
Step 5
Mix until well combined and smooth.
Step 6
Taste and adjust salt or lemon if needed.
Step 7
Use immediately or store in a sealed jar in the refrigerator.
