Real Recipes From Real Home Cooks ®

salad essentials: lemon pepper dressing

Recipe by
Andy Anderson !
Wichita, KS

We just had my first Salad Sunday (just made that up), and this is one of the dressings assembled for the event. This is an excellent light dressing that is a little bit tart, and a little bit sweet. Only takes about ten quick minutes to put together, but benefits from a few hours, or overnight in the fridge (most dressing do). So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For salad essentials: lemon pepper dressing

  • 3/4 c
    mayo or vegenaise
  • 2 Tbsp
    lemon juice, freshly squeezed
  • 2 Tbsp
    olive oil, extra virgin variety
  • 2 tsp
    smooth dijon mustard, i like grey poupon
  • 1/2 tsp
    dehydrated onions, crushed
  • 1/2 tsp
    lemon/pepper spice, or to taste
  • 1/4 tsp
    black pepper, freshly ground, or to taste
  • 1/2 tsp
    garlic powder
  • 1 - 2 Tbsp
    fresh clover honey

How To Make salad essentials: lemon pepper dressing

  • 1
  • 2
    What will you need? You can make this recipe using a simple whisk; however, you will be happier with the results if you use a mini prep, immersion blender, or a full-sized blender (like a Vitamix).
  • 3
    What is it? This is a light dressing that is brilliant over a bed of greens, or as a dipping sauce for veggies or even chicken wings, and fish fingers. I love it in the Summer when it is just too hot to cook anything. In addition, I like to use it in the Spring and Autumn months. It is an unpretentious dressing but carries enough flavor to make you smile. FYI: When the weather turns towards the colder side, I like to add some cayenne pepper, for a little heat.
  • 4
    How to store it? Because homemade dressings and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade dressings, I love using Weck jars. They are BPA-free, food grade glass, come in all sizes and shapes, plus have excellent leakproof lids. If you shop online, you can go to Amazon, type in “Weck Jars” and you will find a ton of them. They last forever, unless you break them, and are very reasonable, price wise. If properly stored (in the fridge, this dressing should last 8 – 10 days.
  • 5
    Homemade Mayonnaise To be sure, there are some good store-bought mayo’s on the market (my all-time favorite is Duke’s) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen’s teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe. Hint: If you own an immersion blender, I have a trick in this recipe that makes homemade mayonnaise easy/peasy.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Add the lemon juice, mayo, olive oil, and brown mustard into a mini prep or a bowl (I am using a mini prep). Whisk, or blend until smooth.
  • 8
    Add the remainder of the ingredients, except the honey, and blend all the ingredients.
  • 9
    Add the honey, about a teaspoon at a time, until you like what you taste.
  • 10
    Place in the fridge for at least an hour or two (preferably overnight), before using.
  • 11
  • So Yummy
    Serve with salad greens, or as a dipping sauce. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • Peace to all