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Photo: Antoine Bootz Photo by: Photo: Antoine Bootz

Lemon-Herb Vinaigrette

This recipe goes with Chef's Salad

Real Simple JUNE 2001

  • Yield: Makes 1/2 cup

Ingredients

  • 1 teaspoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh chopped parsley
  • 1 tablespoon fresh chopped basil, chives, or tarragon
  • 1/8 teaspoon salt

Preparation

In a small jar with a tight-fitting lid, combine all the ingredients. Cover and shake vigorously. Season to taste with freshly ground pepper.

Nutritional Information

Amount per serving
  • Calcium: 5mg
  • Calories: 123
  • Calories from fat: 1%
  • Carbohydrate: 1g
  • Cholesterol: 0mg
  • Fat: 14g
  • Fiber: 0g
  • Iron: 0mg
  • Protein: 0mg
  • Saturated fat: 2g
  • Sodium: 105mg
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Lemon-Herb Vinaigrette recipe

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