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Lemon-Dill Vinaigrette

Yield Makes 3/4 cup
Lemon-Dill Vinaigrette combines the classic pairing of lemon and dill and is refreshing over a baby green salad.

Ingredients

  • 1/2 cup olive oil
  • 1 1/2 tablespoons chopped fresh dill
  • 2 teaspoons lemon zest
  • 1/4 cup fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon sugar
  • Salt and pepper to taste

How to Make It

  1. 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.