New This Month

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

Source: The Martha Stewart Show


  • 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


  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.

Reviews Add a comment