I know this is my first post, and a lame excuse for one at that, but I went to my stake's food storage cooking class and it was all about lemons! Who knew there were so many things. Here's a salad dressing that was SO yummy and EASY! I guess you gotta like lemons though.
Lemon Vinegar
Slice 1-2 lemons (depending on the size of your lemons and the bottle you are using) and let dry on a cookie sheet for 2 to 3 hours.
The lemons will get flexible.
Roll the lemons and put in a glass bottle.
Fill the bottle with white wine vinegar or white vinegar.
Cork and let set for at least two week.
You can pretty much use this vinegar like regular vinegar, only it will add a fresh lemony flavor.
And it looks pretty in the bottle!
Lemon Viniagrette
1/2 cup lemon viniagrette
6 T. sugar
1/2 t. dry mustard
1/2 cup vegetable oil
1/2 T. poppy seeds
2 drops yellow food coloring (if desired)
Mix all ingredients in blender for about a minute. Chill and serve. Keeps about 1 week in the refridgerator. Makes 3/4 cup viniagrette.
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