Lemon-dijon vinaigrette
0
- Makes1 Cup
Jodi Pudge
Ingredients
2/3 cup extra-virgin olive oil
1/3 cup lemon juice
1 tbsp Dijon mustard
1/8 tsp salt
Instructions
Combine all ingredients in a 250-mL Mason jar. Season with fresh pepper. Shake well. Drizzle over mixed greens, potato or pasta salad, veggies, chicken, fish or meat. Refrigerate up to a week. Shake before using.
Nutrition (per serving)
Calories 82, Carbohydrates 1g, Fat 9g, Sodium 31mg.
Dress up a simple salad with a gourmet vinaigrette. You get maximum flavour without the preservatives — and way less sodium
Switch It Up!
Great greens are just a shake away
Citrus-Balsamic Prepare lemon-Dijon vinaigrette, but instead of lemon juice, use 1/4 cup orange juice and 2 tbsp balsamic vinegar. Flavour boost: Add 1 tsp toasted sesame seeds or ground cumin.
Fresh Basil Purée 1 cup fresh basil leaves in a blender, while pouring in 2/3 cup extra-virgin olive oil, 1/3 cup lemon juice and 1/8 tsp salt. Season with pepper. Flavour boost: Add 1 tsp chopped fresh garlic or onion powder.
Sesame-Ginger Combine in a jar 1/3 cup each dark sesame oil and vegetable oil, 1/4 cup rice vinegar, 4 tsp honey, 1 tbsp grated fresh ginger and 1/8 tsp salt. Shake well. Flavour boost: Add 1 tsp hot chili-garlic sauce or wasabi paste.
4 Ways to Use It:
Salads are only the beginning . . .
Easy Dinner Place 4 pork chops in a freezer bag and add 1/2 cup sesame-ginger vinaigrette (left). Refrigerate 2 hours or overnight. Pan-fry or grill chops. Serve with a green salad.
Herbed Grilled Cheese Brush both sides of sliced bread with fresh basil vinaigrette (left). Continue making grilled cheese sandwich.
Fresh Stir-Fry Add a few tablespoons citrus-balsamic vinaigrette (left) to a vegetable stir-fry.
Finishing Sauce Spoon a little lemon-Dijon vinaigrette (previous page) over hot grilled fish or chicken.
