Lemon Vinaigrette

Southern Living
Use leftover vinaigrette to marinate artichoke hearts or chicken breasts, or serve over salade niçoise.
Makes about 1 cup


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3 tablespoons fresh lemon juice
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup vegetable oil


Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.

Created date

June 2004