Fresh Lemon Vinaigrette

Toss gourmet mixed salad greens with chopped fresh herbs and edible flowers or flower petals.


Makes about 2/3 cup

Recipe from

Southern Living


1/4 cup fresh lemon juice
1 teaspoon Dijon mustard
1 large garlic clove, pressed
1/4 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon freshly ground pepper
1/3 cup olive oil


Whisk together lemon juice, Dijon mustard, pressed garlic clove, salt, sugar, and freshly ground pepper. Add olive oil in a slow, steady stream, whisking constantly until smooth. Store in refrigerator up to 1 week; let stand at room temperature 2 minutes, and whisk just before serving.