The ingredients in this dressing are simple: it's made with garlic, fresh basil, parsley, lemon juice, and a bit of dijon mustard, with olive oil as a base. There are many things you can do with the lemon and garlic vinaigrette. For example, try it over fresh steamed vegetables such as broccoli or kale or use it to dress any pasta or bean salad. It also makes a great marinade for grilling tofu. You can even just drizzle it over a simple baked potato or oven-roasted new potatoes when you want a quick and easy side dish. All of the ingredients in this simple lemon vinaigrette dressing recipe are vegetarian, vegan, and gluten-free. If you use cold-pressed oil and fresh lemon juice, it should be suitable for anyone on a raw vegan food diet as well, because all but the very strictest of raw food folks won't mind a bit of prepared dijon mustard (if you're not sure, you can also always omit it).
