Honeyed Lemon-Dijon Vinaigrette

Becky Luigart-Stayner

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.

This recipe goes with Grilled New Potato Salad, Spicy Grilled Jumbo Shrimp

Yield: About 1 1/2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 27
  • Calories from fat: 80%
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.1g
  • Carbohydrate: 1.6g
  • Fiber: 0.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 133mg
  • Calcium: 2mg

Ingredients

  • 1/4 cup chopped fresh dill
  • 1/4 cup white wine vinegar
  • 2 tablespoons chopped red onion
  • 2 tablespoons capers
  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 4 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot pepper sauce
  • 2 garlic cloves, minced
  • 1/3 cup boiling water
  • 1/4 cup extravirgin olive oil

Preparation

  1. Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined.
  2. Note: Refrigerate vinaigrette in an airtight container for up to five days, and stir well before using.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Honeyed Lemon-Dijon Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy