Lemon Garlic Vinaigrette (Apple Cider)

While a 1:2 acid-to-oil ratio is common for vinaigrette, shifting it to 1:1½ yields a dressing with a brighter flavour and fewer calories. That means for every ½ cup of acid, such as vinegar or lemon juice, use ¾ cup of oil. Here's a good all-purpose take on the formula.

¾ cup extra-virgin olive oil
5 Tbsp. red wine or apple cider vinegar, such as; Braggs
3 Tbsp. lemon juice, freshly squeezed
1½ Tbsp. Dijon mustard
1 clove garlic, grated
¾ tsp. sea salt
black pepper, freshly ground

Combine oil, vinegar, lemon juice, mustard, garlic, salt and pepper in a jar with a tight fitting lid. Shake until well blended.

Makes 10 servings.

Make-Ahead: Store in an airtight container for up to a week. Shake to combine before serving.

Nutritional Information:
Serving Size: 2 Tbsp. Per Serving: 130 calories; fat 14g; sodium 191mg; saturated fat 2g.