Dijon-Lemon Vinaigrette
Dijon-Lemon Vinaigrette is the base for our other vinaigrettes, but it also tastes great on its own. Refrigerated, the vinaigrette keeps for about a week.
Recipe by Cooking Light June 2001
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05/23/2016
I made this as part of another CL recipe, 'Flank Steak-and-Blue Cheese Quesadilla Salad' (also from June 2001) and it worked great. I used most of it to marinate the steak but did use it as a base for the recipe dressing that did add sugar and thyme. Very good in this usage. Can't say I'd like it well enough as just a straight salad dressing - at least not without adding a bit of honey or sugar.
08/10/2014
Maybe too much lemon? Perhaps prior users recommendation of stone grain mustard instead of Dijon would help. I was surprisingly disappointed with the flavor.
01/15/2012
I used this on a canned salmon, cucumber, tomato, salad with chopped flat leaf parsley. I didn't need much of the vinaigrette cause it's super flavorful. Also, I didn't have garlic so I used shallots.
09/07/2011
I definitely disagree with the first post - this is hands-down my favorite, simple, go-to dressing! I've been making it for years - I make it at least once a week and always have a jar of it in my fridge. Using fresh lemon juice and stone-ground mustard is key - the flavors play beautifully upon each other.
08/24/2011
I disagree with the previous review! The flavors in this dressing work really well together, and with only two TBSP's of oil, it's a fantastic lowfat dressing that could also be a good marinade.
02/26/2010
Yuk. The mustard/lemon taste was much too strong. I added some suger and it was usable. Will not make again.
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