Becky Luigart-Stayner
Yield
About 1 1/2 cups (serving size: 1 tablespoon)

This bright, zesty vinaigrette is great on any tossed salad. It's also a good marinade for fish, seafood, or chicken, and it makes a tasty sauce for roast veal.

How to Make It

Step 1

Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined.

Step 2

Note: Refrigerate vinaigrette in an airtight container for up to five days, and stir well before using.

Ratings & Reviews

sirrah231's Review

BARTZIE
July 02, 2013
This vinaigrette is simple to put together and really delicious, although mine looked much thicker and more green than the photo! We used it as directed for the Grilled New Potato Salad, and it was divine. Would be great as a marinade, too.

SaraEllen's Review

Katmanduu
January 03, 2013
This dressing is fantastic! I love it on grilled shrimp, chicken or even a salad. I haven't tried potatoes or grilled vegetables, but I think it would work on those as well.

Katmanduu's Review

sirrah231
February 22, 2012
I'm always looking for a great light salad dressing because I cant stand the light versions in the the stores. This hit the spot! I might double the recipe next time because if your'e going to go to the trouble of making this, you might as well set yourself up right? Yummy!

BARTZIE's Review

SaraEllen
September 03, 2009
THE DILL IS IN THE VINAIGRETTE, SILLY.