The Lemon-Garlic Vinaigrette  

A 1-to-2 acid-to-oil ratio is typical for vinaigrettes, although a 1-to-1½ ratio produces a brighter flavor and lower calories. In this salad dressing recipe, use 3/4 cup of oil for every 1/2 cup of acid like vinegar or lemon juice.  

Yes! Garlic possesses antibacterial, antiviral, antifungal, and antiparasitic effects. Garlic lowers blood pressure, cholesterol, and boosts the immune system, too.  

Olive oil is primarily monounsaturated. Reducing inflammation, heart disease, stroke, and cancer risk are its health benefits. Some research suggests it may protect the brain and relieve Alzheimer's symptoms.  

An ideal vinaigrette is smooth and tart. Red-wine vinegar and lemon juice add tang.   

Lemon juice adds tang and brightness, while red-wine vinegar adds acidity. Although a 1-to-2 acid-to-oil ratio is typical for vinaigrettes, a 1-to-1½ ratio offers a brighter flavor and fewer calories.  

Using a jar with a tight top, you may create and store vinaigrettes easily. Shake all the ingredients in a container to produce vinaigrette.   

Shaking the dressing emulsifies the acid and oil into a homogeneous mixture ready to coat greens, roasted potatoes, or anything else you want to brighten up.  

Yes! Vinaigrette can be refrigerated for a week. It separates while sitting, so shake again before serving.  

Can Eating More Protein Help You Lose Weight? Here's What the Science Says

Read More