We’ve been having unusually hot weather and today is the record at 93 degrees with no wind. I can’t think in this kind of heat, my brain starts to shut down and get sleepy 🙂
Needless to say my house is super hot and I don’t feel like cooking. So we made a salad with a creamy lemon vinaigrette dressing, accompanied by a cool turkey sandwich with cheese and cold tomato slices. For dessert, we had frozen red grapes. They were so cold in my mouth, like little mini Popsicles. They definitely hit the spot.
If you are faced with a heat wave and are faced with making a salad for dinner.
You should definitely try this creamy lemon Dijon vinagrette. It’s cool and lemony fresh tasting, yet surprisingly light and creamy. It would go really well with grilled fish. You won’t be disappointed. The recipe is from:
Creamy Lemon Dressing
Prep: 15 m
Ready In: 30 m
Recipe by Ava Flavah!
“This tangy lemony dressing makes a creamy addition to salads or is great drizzled over grilled fish. Try it over butter lettuce, grape tomatoes, and English cucumber salad. Try substituting plain Greek yogurt for the sour cream.”
1/3 cup fresh lemon juice
4 teaspoons lemon zest
3 cloves garlic, minced
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
1/2 cup sour cream
Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.Refrigerate 15 minutes to overnight.