Prep Time
15 Mins
Yield
Makes about 1/4 cup (for about 10 cups salad, serving 8)

Todd Porter and Diane Cu from Costa Mesa, California, like to use this dressing with red oak leaf, mizuna, and arugula. They often toss in nuts and blue cheese.

How to Make It

Step 1

Whisk vinaigrette ingredients together in a medium bowl until smoothly blended.

Step 2

Make ahead: Up to 1 week, chilled.

Step 3

Note: Nutritional analysis is per 1 1/2-tsp. serving Vinaigrette.

Ratings & Reviews

sarakroe's Review

sarakroe
August 13, 2014
This is absolutely the best dressing I have ever had!!

MadiKaiser's Review

gunnercade
July 08, 2013
N/A

gunnercade's Review

MadiKaiser
May 06, 2012
I use limes (I like their flavor a lot), skip the sugar, and increase the olive oil by a tiny bit. I used this on spring greens with some smoked salmon and roasted pumpkin seeds. Now, I am using it on a pasta salad. Great, easy, and versatile.

birdiebeth25's Review

Melhoney1
January 24, 2012
This is such a delicious dressing. It is light but packed with flavor. I use regular lemons, only because Meyer are not easily accessible, but I don't feel the flavor is lacking because of this. So good!

Melhoney1's Review

birdiebeth25
January 12, 2012
I love this dressing. Been making it for a few years. Perfect balance.