Dijon-Lemon Vinaigrette is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week.
This recipe goes with Lemon-Rosemary Chicken Quesadilla Salad with Shallot-Mustard Vinaigrette, Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette, Seared Tuna Salad with Lemon-Caper Vinaigrette and Feta Quesadillas, Flank Steak-and-Blue Cheese Quesadilla Salad
Cooking Light JUNE 2001
Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.
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