Gluten Free Lemon Vinaigrette Dressing


Lemons, strawberries, spring greens, candied pecans, feta cheese. Those are the ingredients for a salad I made last night. Strawberries are in season here, so why only use them for dessert? Adding them to a salad with lemons and pecans brings out flavours of sweet, tart, crunchy and smooth.
I love lemons! I really never used that many lemons in my cooking until I became celiac. I guess once I found out that most salad dressings have gluten in them I was looking for a fresher taste. My friend Sara in Florida showed me a simple way of making a great salad, using great olive oil, freshly squeezed lemon and also using fresh salad ingredients. I remember the flavours bursting in my mouth and have loved lemons ever since. Thanks Sara!
Make sure when you are making a vinaigrette that you use a really good olive oil. I like the one I get at Williams Sonoma Olio Santo extra virgin olive oil, it is expensive but a little bit goes a long way and it really adds a depth and richness to the dressing.


Ingredients
  

  • 2 tsp grainy mustard
  • 1 tsp liquid honey
  • 1/3 cup fresh lemon juice (*see note)
  • 1/3 cup extra virgin olive oil (I use Olio Santo)
  • Fresh ground pepper

Instructions
 

  • Combine in a bowl mustard, honey and lemon juice. Gradually whisk in olive oil until well combined and season with pepper. Set aside.
  • For this salad I used organic baby greens, sliced strawberries, feta cheese, and candied pecans.
  • Here is how I make the pecans. Candied Pecans
  • In a frying pan set on low/med heat, melt 1 Tbsp coconut oil.
  • Add @ Tbsp agave nectar, sprinkle of cayenne, ½ tsp good cinnamon and heat for a minute. Add 1 ½ cups pecans and cook for 2-3 minutes, watching heat for not to burn the mixture. Stirring constantly.
  • Remove from heat and once cooled they are ready to be served. (store extras in the fridge)
  • **Lemon Hints**I love the lemon squeezer I got from Williams Sonoma. It really makes the work of getting juice much easier. Here is a hint on getting as much juice as possible out of your lemons.
  • Poke 3 holes in lemon with a knife, place lemon in microwave for 20 seconds. You will get much more juice that way.
  • Also, when your lemons are starting to go in the fridge, put them in the freezer and remove them for future juicing.
Tried this recipe?Let us know how it was!