Yes, I have done it yet again! I have left the grocery store without buying lemons. I use Lemons quite a lot, in dressings, in chicken roasting and in cooking fish as well as in lemonade for my prosecco lemonade, (that one we'll check out this summer). I always try to make sure I pick up one lime and one lemon... at least... when I shop. I always seem to need them.Today we'll be making a fresh dressing for the Cannellini beans and any other creations that we may come up with later this week.
I rarely buy salad dressing anymore. I've found it so much more economical to make my own and they are fresher. I know there are no preservatives in the dressings and I can make as much or as little as I like
Lemon/Wine Vinegar salad dressing:
1/4 cup olive oil
2 TBSP white wine vinegar
1 squeeze of a small lemon wedge
1/4 tsp sugar (3 calories by the way)
pinch of salt and pepper to taste
Whisk this all together in a small bowl or small glass bowl with a sealable top. Takes about 2 minutes and it is such a great compliment to avocado, cannellini beans or any salad.
** Use this instead of mayo on wraps and sandwiches.
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