Organic Olive Oil and Meyer Lemon Vinaigrette is probably the most simple, delicious and healthy dressing you could possibly make.

Although I don’t use dairy-based or store-bought dressings at home anymore, there are times when I’ve created a meal that just begs for a little something “extra.”  Using Olive Oil in its raw or unfiltered form is when it is the most nutritionally dense.  For this recipe, you can use filtered olive oil as well.  As for taste, extra virgin olive oil has a sharper taste, which I love. If you are trying  this recipe for the first time or don’t like strong tastes, substitute with light virgin olive oil instead.

My family and I fortunate enough to live on the Central Coast of Southern California, nestled between the foothills of the Sierra-Nevada Mountain Range and the Pacific Ocean.  Santa Barbara is a tourist destination that we are lucky enough to call home.  From the temperate year-round climate to the amazing views of the ocean, from hiking trails which run from El Capitan to Montecito, we live in a veritable paradise.  A healthy lifestyle and clean eating go hand-in-hand with the outdoorsy living and fresh seasonal fruits and vegetables are always available here.

Meyer lemons are known for their sweetness and are regularly found in dishes in and around Santa Barbara.  Prized for their appealing flavor, they have just the right amount of tartness without too much “bite”.  Thought to be a cross between a “true lemon” and an orange, Meyer Lemons were brought to the U.S. from China, by Frank Meyer, a USDA employee.

Thanks to Mr. Meyer and the rise of California Cuisine, Meyer lemons have grown in popularity, so even if you don’t live in sunny California, you can enjoy the taste of this delicious fruit, anyway.

Today I want to share my Fitness MOMents® Homemade Organic Olive Oil and Meyer Lemon Vinaigrette recipe for a healthy alternative to store-bought dressing that you can feel good about serving at your family’s table.  Made with four simple ingredients, you can whip this up in no time; it also makes a delicious marinade for chicken or fish.

 Organic Olive Oil and Meyer Lemon Vinaigrette

INGREDIENTS:

• 1/2 Cup of Organic Filtered or unfiltered Olive Oil
• 3 Tsp. fresh squeezed Meyer Lemon juice
• 1 Tsp. of white wine vinegar
• 2 whole garlic cloves, minced *I use a handheld mincer
• 1/2 Tsp. ground pepper (not pepper flakes)
• Salt to taste

INSTRUCTIONS:

• Pour Olive Oil into a 2 Cup glass measuring cup
• Add lemon juice, sans seeds *I use a cheese cloth to catch the seeds or pick them out with a paring knife
• Add white wine vinegar, garlic and pepper
• Using a handheld immersion blender, mix ingredients until olive oil becomes frothy and resembles a creamy ranch consistency
• Salt to taste

Serving Size: (8) eight

Calories:  110 calories per serving; 15g of Fat per Tablespoon; Serving Size = 1 Tablespoon