Lemon Vinaigrette

I was searching the store shelves for lemon vinaigrette, but couldn't find any. I found a few recipes online, but none tasted like I "envisioned" them tasting like. So, finally I experimented and came up with my own.



Fresh lemon juice from 2 lemons (about 4 Tbsp or so)*
2 Tbsp sugar, more or less to taste.
1 tsp honey mustard, or Dijon style works too
1/4 C olive oil
2 - 3 Tbsp balsamic vinegar**
2 cloves minced garlic
1/2 tsp thyme, optional
1 tsp coarse salt

Squeeze the juice from 2 lemons; strain for seeds. Add sugar to lemon juice and stir well. Add mustard and oil and continue stirring. Add remaining ingredients, stirring until well blended. Chill covered until ready to use.

*Using the juice from fresh lemons really makes this dressing flavorful. I highly recommend this over using the bottled lemon juice.

**I love balsamic vinegar, so I have only ever tried it with this. I imagine you could use white vinegar, although I would probably only add a tbsp at a time and taste as I go.

Key Lime Berry Salad

This recipe yields about 8-10 servings or more, depending on the size of the fruit in season. The measurements below are approximate, as I usually tend to "eye-ball" it. Add as much or as little as the fresh fruit you like, according to your own taste.



1 Fresh pineapple, cored and chunked
2 C sliced strawberries
1 C blackberries
1 C raspberries
1 C blueberries
1 C seedless grapes

Dressing:
2 containers Yoplait Key Lime Yogurt
2 Tbsp Orange Juice (fresh or from concentrate okay)

Combine yogurt and juice in small bowl and gently whisk until combined well. Pour over salad. Cover and chill until ready to serve.


**Best if served the same day. May toss well to coat if desired, or serve dressing on the side.