I never get tired of salads! Chopped salads, grilled salads, grain-based salads … if ever a city was made for salads, it’s San Diego. And if ever a fruit screamed summer to me, it’s lemons. I could live on salads during the summer and never get tired of them. Salads are also a great way to use up any leftovers you have in the fridge. Grilled chicken? Check. Quinoa? Check. Roasted vegetables? Check.

Easy!

But to pull everything together, you need a go-to salad dressing, one that you can mix up in bulk. And wouldn’t it be nice if it’s super easy and was more of a ratio than a recipe?

Tangy!

This Tangy Lemon Dressing has eclipsed all other dressings in my kitchen for months now. Ever since I did an Arbonne cleanse last fall and discovered this dressing, I have been singing its praises to anyone who will listen.

Light!

Tangy Lemon Dressing is, well, tangy, but also light. Refreshing. And … addictive. Do you have fresh lemons in your garden (or your neighbor’s yard)? Sadly I don’t, but with a yard renovation looming on the horizon, I am putting “Lemon trees in my yard,” onto my bucket list. (Lemons are bucket-list-worthy, right?!)

Lemony!

Having a lemon tree in the yard will mean never having to run to the store for lemons to whip up a batch of my favorite Tangy Lemon Dressing. Besides being the perfect dressing for just about any salad, I also use it to marinade chicken breasts and chicken kabobs.

It’s kind of like the little black dress of the vinaigrette world – perfect dressed up or dressed down (wait, can you dress down a salad?).

Enjoy!