Becky Luigart-Stayner
Yield
About 1 1/2 cups (serving size: 1 tablespoon)

This bright, zesty vinaigrette is great on any tossed salad. It's also a good marinade for fish, seafood, or chicken, and it makes a tasty sauce for roast veal.

How to Make It

Step 1

Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined.

Step 2

Note: Refrigerate vinaigrette in an airtight container for up to five days, and stir well before using.

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