Honeyed Lemon-Dijon Vinaigrette
Cooking Light has done it again....created a light, omega-3 rich salad dressing that tastes fresh, vibrant, and flavorful.
This versatile vinaigrette can go over a salad, cooked vegetables, or in my case for today's lunch, tossed with boiled red potatoes for a scrumptious, vinegary potato salad.
Fantastic.
Honeyed Lemon-Dijon Vinaigrette
1/4 cup chopped fresh dill
1/4 cup white wine vinegar
2 tablespoons chopped red onion
2 tablespoons capers
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon salt
4 teaspoons honey
2 teaspoons Dijon mustard
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
1/3 cup boiling water
1/4 cup extravirgin olive oil
Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined.
This versatile vinaigrette can go over a salad, cooked vegetables, or in my case for today's lunch, tossed with boiled red potatoes for a scrumptious, vinegary potato salad.
Fantastic.
Honeyed Lemon-Dijon Vinaigrette
1/4 cup chopped fresh dill
1/4 cup white wine vinegar
2 tablespoons chopped red onion
2 tablespoons capers
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 teaspoon salt
4 teaspoons honey
2 teaspoons Dijon mustard
3/4 teaspoon freshly ground black pepper
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
1/3 cup boiling water
1/4 cup extravirgin olive oil
Combine first 12 ingredients in a blender; process until mixture is smooth. Add water and olive oil; process until well combined.
Note: Refrigerate vinaigrette in an airtight container for up to five days, and stir well before using.
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