Lower-Acid Meyer Lemon Dressing
  • Meyer lemon juice
  • olive oil (3 parts olive oil to one part lemon juice)
  • small amount of honey (to taste)
  • Mrs. Dash garlic and herbs dressing
  • small amt. of Lawry's seasoning salt
  • other herbs, to taste
  1. Put ingredients in a jar with a lid, and shake and stir until well-mixed. With a lid on the jar, you can keep the dressing up to a week in the fridge. (I wash out and re-use jelly jars for things like this.)
  2. A couple of my friends who can eat any dressing have tried this and wanted the recipe to make at home. It's a lovely light, lemony dressing.
For the past two years, most salad dressings have made me sick because of their acidity. Due to medicines I have been taking for about six months, the acidity of food bothers me less than it used to. While I still can't eat vinegar, I learned last week that I can now eat this homemade dressing without pain: