Lemon-Dill Vinaigrette combines the classic pairing of lemon and dill and is refreshing over a baby green salad.
This recipe goes with Spring-on-a-Plate Salads
Yield: Makes 3/4 cup
- 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
- 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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