Lemon Cream Dressing

 

A friend who is on a low oxalate diet for kidney stones gave me this salad dressing recipe to try out and it's a winner. I like that it has the richness of a creamy dressing without being heavy and the brightness of a vinaigrette, which makes it perfect over the wonderful assorted greens I brought home from the CSA Tuesday.

Click for the Honey-Mustard Curry Chicken recipe, one of Gene's all-time favorites.

(For you, Elizabeth! It's a winner)

Lemon Cream Dressing

from http://www.vulvarpainfoundation.org/featured recipe.htm

Juice of one lemon (Cook's note: I also added the zest but I really like citrus)

1/4 tsp paprika

Salt and freshly ground pepper to taste

Pinch of sugar

3 Tbsps Olive oil

3 Tbsp heavy cream (I use fat free half and half)

In a small bowl, combine the lemon juice with the paprika, salt, pepper, and sugar. Gradually add fir the olive oil, then the cream, in a thin stream, whisking constantly until they are well blended and the dressing looks creamy.

Keep refrigerated.  Use within 48 hours. 

Makes 1/2 cup.

Nutrition per 2 Tbsp:  Calories:  110;  Protein:  1;  Carbs: 3;  Fat:  10;  Fiber: 0  Weight Watchers Points:  3 plus 2 healthy fat

Comments

[Rachel]

Sounds great- and I like that the ingredients are everyday/always in the kitchen. Will try!

[Glenna]

Thanks Rachel!