Yield
Makes 3/4 cup

Lemon-Dill Vinaigrette combines the classic pairing of lemon and dill and is refreshing over a baby green salad.

How to Make It

Whisk together olive oil, dill, lemon zest, lemon juice, Dijon mustard, and sugar. Season with salt and pepper to taste. Serve immediately, or store in an airtight container in refrigerator up to 3 days.

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