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Try using this easy vinaigrette to upgrade all sorts of veggies, such as our Green Salad with Olives or Green Beans Vinaigrette.

Source: Everyday Food, March 2007
Total Time Prep Yield



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How would you rate this recipe?
  • MS11187080
    30 JUN, 2016
    I've made every single kind of vinaigrette there is: with red wine vinegar, lemon juice, champagne vinegar and almost always Dijon mustard. Sometimes shallot and/or garlic. Lately I've made this dressing exclusively. It has a really nice tang from the lemon juice, and it contains less olive oil than standard recipes which call for a three-to-one ratio. Good sweet/salty balance. Keeps in the fridge and goes together in minutes. Tonight with fresh tomatoes, mozzarella & basil. Very versatile.
  • JoShannyU
    5 MAR, 2011
    I have used this recipe for 3 years, I love it so much. I like it very lemony and I always cut the oil in half.
  • barbralove
    19 AUG, 2008
    I see two comments from you.
  • joycehm
    19 AUG, 2008
    Why do my comments not show up after submission?
  • joycehm
    19 AUG, 2008
    While this is a basically good dressing, I added a 2" strip of lemon peel to it, pressing with the back of a spoon to release the oil for a stronger lemony taste.

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