Lemon Vinaigrette

Old lemons.

Ingredients

• 5 tablespoons extra-virgin olive oil (can use hazelnut or walnut oil)
• 2 tablespoons freshly squeezed lemon juice.
• 1/2 teaspoon Dijon-style mustard.
• 3/4 teaspoon fresh thyme leaves, chopped.
• 1 clove garlic, crushed.
• 3/4 teaspoon coarse salt.
• Pinch freshly cracked black pepper.

Method

1. Combine all the ingredients together and stir really well.
2. Store in a bottle with a good sealing lid or cork so that the vinaigrette can be vigorously shaken before each use.

Salad

There are many varieties and combinations of salads but the it is the ingredients in the dressing that makes all the difference. Here are a few suggestions.

Waldorf (Apple and Celery) Salad

Raw apples, celery, walnuts and raisins.

Method:
Dice up some apples and celery and add chopped walnuts and raisins. Mix with a dressing of mayonnaise, lemon juice and black pepper and serve immediately or store in a sealed container to prevent the apple going brown.

Easy Potato Salad

Cooked boiled potato

Method:
Cut the potato into bite-sized chunks. Mix with chopped chives and a dressing of a crushed clove of garlic, lemon juice, Dijon mustard and tarragon.

Rice Salad

Cooked rice or couscous

Add chopped tomatoes, red peppers, cucumber, raisins and chopped walnuts to the rice and mix with lemon vinaigrette.

From Eat Well, Waste Less; An A-Z guide to using leftovers.