Lemon Vinaigrette

Use leftover vinaigrette to marinate artichoke hearts or chicken breasts, or serve over salade niçoise.

This recipe goes with Green Bean Salad With Feta

Yield: Makes about 1 cup
Recipe from Southern Living

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Ingredients

  • 3 tablespoons fresh lemon juice
  • 3 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2 cup vegetable oil

Preparation

  1. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.
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