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Lemon vinaigrette

Lemon vinaigrette adds pazazz to your salads and is also delicious drizzled over hot vegetables or cold meats. If you would like a slightly different flavour then simply substitute the fresh mint for another herb such as basil for an intalian twist, or rosemary for something a little more french.


  • 2 TBS lemon juice
  • 8 TBS extra virgin olive oil
  • 3 TBS fresh mint, chopped
  • 4 TBS fresh flat-leafed parsley, roughly chopped
  • Salt and pepper


  1. Put the lemon juice into a bowl and season to taste
  2. Gradually whisk in the olive oil, then stir in the mint and parsley
  3. Store, covered, in the fridge for up to a week; whisk briefly before using


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The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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