Garlic Lemon Salad Dressing

Garlic Lemon Salad Dressing

A friend of a friend (named Heather) made this salad when a bunch of us went to Ravinia to see Train. It was phenomenal. So much so that I had to Facebook stalk her to get the recipe for her dressing. It’s that good. She told me that the recipe originated with her sister-in-law. Here it is as she gave it to me, with one difference. Where Heather used canola oil, I used extra light olive oil.



  • 3/4 cup extra light olive oil
  • 3 tablespoons lemon juice (I like to use fresh squeezed)
  • 1 teaspoon salt (I use kosher)
  • garlic (5-7 crushed cloves or 2-3 teaspoons minced from a jar)
  • 1 pinch of pepper
  • shredded parmesan cheese
  • sliced almonds
  • romaine hearts (up to 6-9)


  1. Combine olive oil, lemon juice, salt, garlic, and pepper in a jar or salad dressing container that you can close tightly.
  2. Shake and refrigerate overnight. The longer it sits, the better it tastes!
  3. Wash and cut lettuce. Toss with parmesan, almonds, and dressing (to taste). That’s it!

If you want to make a meal out of it, adding grilled chicken or fish goes very well.

Dressing will keep in the fridge for up to 3 days.

*** 8.23.20 Update ***

I have found that this salad dressing also makes an excellent seasoning prep for stuffed mushrooms or your favorite roasted veg (green beans, asparagus, broccoli, etc.).