Dijon-Lemon Vinaigrette

(from shawn’s recipe box)

Refrigerated, the vinaigrette keeps for about a week.
2/3 cup (serving size: 1 tablespoon)

Source: Lia Mack Huber, Cooking Light, JUNE 2001

Categories: Dressings

Ingredients

  • * 3 tablespoons vegetable broth or water
  • * 2 tablespoons fresh lemon juice
  • * 2 tablespoons extra-virgin olive oil
  • * 1 1/2 tablespoons red wine vinegar
  • * 1 tablespoon Dijon mustard
  • * 2 teaspoons minced garlic
  • * 2 teaspoons Worcestershire sauce
  • * 1/2 teaspoon black pepper
  • * 1/4 teaspoon salt

Directions

  1. Combine all ingredients in a jar; cover tightly, and shake vigorously. Store in refrigerator.

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