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Lemon Vinaigrette

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

Southern Living JULY 2004

  • Yield: Makes about 1 cup

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

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

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Lemon Vinaigrette Recipe

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