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Randy Mayor; Jan Gautro Photo by: Randy Mayor; Jan Gautro

Dijon-Lemon Vinaigrette

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, Steak-and-Blue Cheese Quesadilla Salad, Seared Tuna Salad with Lemon-Caper Vinaigrette and Feta Quesadillas, Cheddar-Jalapeño Quesadilla Salad with Cilantro-Lime Vinaigrette

Cooking Light JUNE 2001

  • Yield: 2/3 cup (serving size: 1 tablespoon)

Ingredients

  • 3 tablespoons vegetable broth or water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons minced garlic
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt

Preparation

Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.

Nutritional Information

Amount per serving
  • Calories: 25
  • Calories from fat: 86%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.1g
  • Carbohydrate: 1g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 93mg
  • Calcium: 3mg
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Dijon-Lemon Vinaigrette Recipe

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