An beautiful spring supper would be perfect with this as the finale! I top them up with whipped cream, a strawberry fan, and a mint leaf.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 26 |
| Yield: | 26 servings |
Ingredients
- 1 (10 ounce) jar lemon curd
- 1 cup cider vinegar
- 1 cup coconut oil
- ½ clove garlic, crushed
Instructions
- Blend lemon curd, cider vinegar, coconut oil, and garlic in a blender until well mixed.
- I use Dickinson’s® lemon curd.
- Pop it in the microwave before adding to salad so that the oil is not clumpy.
Reviews
3.11.22 Having to heat the dressing to liquify the coconut oil is a little off-putting, but this certainly is quick and easy to make, and it does taste good. May be a bit on the tart side for some, but for us, we’d prefer that over too sweet. Thanks for sharing.