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Lemon-Mustard Vinaigrette

Use this dressing in the Grain and Legume Salad recipe from "Cook Without a Book: Meatless Meals," by Pam Anderson.

  • yield: Makes about 3/4 cup

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon rice vinegar
  • 1 medium garlic clove, minced
  • Coarse salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

Directions

  1. Step 1

    In a small bowl or glass measuring cup, whisk together garlic, lemon juice, mustard, and vinegar; season with salt and pepper. Slowly whisk in oil until emulsified.

Source
The Martha Stewart Show