Hopefully you should all know by now that bottled lemon juice should only be used for canning- always use fresh lemons for cooking! You’re going to include the zest in this recipe, so make sure you zest the lemon first and juice it after. There’s no added sugar in this sweet and tangy dressing, just silky honey which adds flavor along with the sweetness. You’ll combine lemon and honey, along with a splash of cider vinegar, garlic, salt and pepper and a touch of mustard and then drizzle in the oil. You can use any good salad oil you like. Canola is a great choice for basic dressings that really lets all the great flavors come through. I tossed this with crunchy romaine and topped with sliced strawberries, blueberries, red onion, tangy feta, and candied pistachios. It was the perfect combination of sweet, savory, and tangy. We’re big fans of homemade salad dressings around here and we have a huge collection, which you can see by clicking here!
