More a condiment than just a salad dressing, this zesty combination of lemon juice, garlic and olive oil can dress salads, be drizzled over grilled fish, added to pitta wraps, and so much more. Try it with a tabbouleh-inspired salad with lots of parsley and couscous or bulgur wheat.
My husband is always chiding me for using too much lemon in some dishes. I was expecting more of the same from him so I made this dressing and served it on the side. My mouth dropped open when he told me that I will be making this dressing anytime I serve salad from now on. This man is a die hard ranch dressing person. This is a huge compliment to the author. I loved the dressing too. Fresh squeezed lemons are a must. DON'T USE BOTTLED LEMON JUICE! FRESH LEMONS ONLY! - 22 May 2008 (Review from Allrecipes US | Canada)
I've never been inspired to write a review for a recipe, but this one did it!! It's flavors are bright, clean, and enlivens any garden salad. Since I grow my own veggies, I'm very selective about what I dress them with, and this recipe, BY FAR, is worthy of my home-grown food. Easy, tasty, not to tart, not too oily. Beautiful! - 09 Jun 2008 (Review from Allrecipes US | Canada)
My family had this at a friends cookout. It is so good. The salad had pita bread she had baked up(you could crisp them on the grill instead). She put romaine and every veggie she had in it. Everyone loved it. Next we will add meat and make it the entree. Her family called the salad "la tush".? - 10 Aug 2008 (Review from Allrecipes US | Canada)