Try using this lemon vinaigrette to upgrade all sorts of veggies.
Everyday Food, March 2007
- Prep Time 5 minutes
- Total Time 5 minutes
- Yield Makes 1 1/2 cups
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 1/4 cup white-wine vinegar
- 2 teaspoons sugar
- 1 teaspoon coarse salt
- 1/4 teaspoon ground pepper
- 1 cup olive oil
- In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved. Add oil; whisk or shake until thoroughly combined.
Refrigerate in an airtight container up to 2 weeks.
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