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.
Cooking Light AUGUST 2005
Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined.
Note: Refrigerate vinaigrette in an airtight container for up to five days, and stir well before using.
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