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Lemon Vinaigrette Recipe
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Simple and quick, this is as good on cooked vegetables as it is on garden greens.
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Servings:
Ingredients
1/4 cup fresh lemon juice
1/2 cup olive oil, or a mix of olive and canola oils
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 clove garlic, pressed or mashed
1 tablespoon water
Directions
PREP
5
mins
COOK
0
mins
READY IN
5
mins
Put all ingredients in a small jar (at least one cup capacity) with a tight-fitting lid. Shake very vigorously to emulsify. Reshake as needed. Use within 1 or 2 days for best flavor.
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