Made this dressing last evening. Simple to prepare, and because I was feeling lazy, the only thing I had to mess with was the fresh lemon juice. No chopping onion or fresh garlic, etc. etc. And while I was juicing the lemon, I remembered that I hadn’t shared my new “trick” with you. So, today before I started writing up this post, I took a few pictures.

Now you know I don’t usually take an abundance of pictures. Because to my thinking, there is nothing worse than going to a blog and seeing at a minimum, 9 pictures of the same thing. I don’t have that kind of time. I just want a few choice words, then give me the darn recipe thank you, and let me be on my way! (And yes, I’m getting cranky in my old age!)

So, if you aren’t interested in getting more juice from your lemons, then don’t go all the way to the bottom of this post. But if you are intrigued by the shear idea of more juice per lemon, I’ll forgive you if you stop reading at this point and jump right to the juicy part of this post.

I assume you’re back now, so I’ll tell you how much we enjoyed this dressing on a simple salad of romaine, arugula, baby spinach, grape tomatoes, and sunflower seeds. We were practically fighting over the last little bits. (OK, not really, but every little bit of the salad was enthusiastically eaten.)

So, even if you have been making your own salad dressing since God was child, I think you will find this delicious dressing (compliments of Christina at thewholecook.com website with a couple minor changes by me) to be a great addition to your salad dressing recipe collection.

As always, have fun in your kitchen. And eat salads like they are going out of style. Veggies are good for us. And although green salads will never be my favorite dish to prepare, salads are still one of my favorite dishes to eat. So, you do the math!

Peace and love to all.  

¾ c. extra virgin olive oil

¼ c. red wine vinegar

2 tsp. fresh lemon juice

1 tsp. granulated garlic  

1 tsp. dried oregano

1 tsp. dried basil

¾ tsp. kosher salt, or more to taste

½ tsp. granulated onion

freshly ground black pepper

pinch crushed red pepper flakes

Place all ingredients in a covered jar. Then shake like crazy. Store in fridge.

How to get more juice from a lemon. (At least this method works for me!)

I don’t know if I actually get that much more juice cutting off the rind. But I sure know my arthritic hands appreciate not having to squeeze the juicer as hard.