The best (and simplest) Dijon-Lemon Vinaigrette

I haven’t bought a bottle of salad dressing since the Clinton administration.

Not when it is so much easier, tastier, healthier and less expensive to make them on your own.

Here’s a simple one to start with that will transform your salads instantly. All you need is a jar with a lid or some sort of dressing-making vehicle. Mine is from the last Pampered Chef party I went to at the same time I bought that last bottled dressing.

Best Dijon-lemon Vinaigrette. Est. 1998.
Best Dijon-lemon Vinaigrette. Est. 1998.

Dijon-Lemon Vinaigrette

(Use these measurements as a guide–make it your own.)

1 teaspoon Dijon mustard

1 lemon, juiced

1/4 c. (or so) olive oil

Kosher salt and pepper

1.) Plop a spoonful of mustard in the jar. Juice the lemon over top. Add the olive oil. Season with a generous amount of salt and pepper to taste.

2.) Shake or mix well.

3.) Serve over a salad or with a straw. It’s that good.

©2013 Tracey Henry

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