Name: Lemon Garlic Vinaigrette
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: ½ cup Lemon juice; 2 Garlic cloves, minced; 2 tsp Dijon mustard; ½ tsp Salt, kosher; 1 tsp Honey (Optional); ½ cup Vegetable oil; 1 tsp Thyme, dry or fresh (Optional. This recipe uses fresh thyme.); Pinch Black pepper

Lemon Garlic Vinaigrette

Anthony Valentine, Kidney-Friendly Chef

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Light and refreshing vinaigrette that can be used as a marinade or on sandwiches and salads.

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Low Carb, Low Fat, Low Phosphorus, Low Potassium, Low Protein, Low Sodium

Total Time: 15

Servings: people

Serving Size:2 tbsp

Nutrition

Calories:129 kcal

Carbs:2 g

Sodium:159 mg

Potassium:23 mg

Phosphorus:4 mg

Protein:0.2 g

Fiber:0.2 g

Equipment

▢
1 Food Processor

Ingredients

Instructions

In a food processor, add the lemon juice, garlic, mustard, salt, pepper, and honey.
With food processor running, slowly drizzle in the vegetable oil until all oil is gone. Add thyme.
If your dressing is too tangy, add more vegetable oil, to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

Full Nutrition

Nutrition Facts

Lemon Garlic Vinaigrette

Amount Per Serving (2 tbsp)

Calories 129 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 8g

Monounsaturated Fat 3g

Sodium 159mg7%

Potassium 23mg1%

Carbohydrates 2g1%

Fiber 0.2g1%

Sugar 1g1%

Protein 0.2g0%

Vitamin A 14IU0%

Vitamin B1 0.01mg1%

Vitamin B2 0.01mg1%

Vitamin B3 0.03mg0%

Vitamin B5 0.03mg0%

Vitamin B6 0.02mg1%

Vitamin C 7mg8%

Vitamin E 1mg7%

Vitamin K 25µg24%

Calcium 4mg0%

Copper 0.01mg1%

Folate 3µg1%

Iron 0.1mg1%

Manganese 0.03mg2%

Magnesium 2mg1%

Phosphorus 4mg0%

Selenium 1µg1%

Zinc 0.03mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (125)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.