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Oh So Easy Vinaigrette

I've vowed to stop buying bottled salad dressing. My favorite way to serve salad and many vegetables is to dress it lightly with extra virgin olive oil, a drizzle of balsamic vinegar, salt and pepper. 

But, for a show stopper dressing that will WOW your guests, whip this up real quick and they will be asking, 'what is that dressing on the salad?'. No kidding, this has happened a couple of times. This adds so much flavor, with out the added sugar in a bottled dressing. 

So, please enjoy this light and easy vinaigrette on your salad and vegetables tonight. Spice it up a bit by adding a pinch (or two) or red pepper flakes. 

Oh So Easy Vinaigrette, this will be enough for a salad made for 4

1/2 Cup Extra Virgin Olive Oil

Juice of 1/2 Medium Size Lemon

1 Heaping Tablespoon Dijon Mustard

Salt and Pepper to taste

The best way to mix this is to place all ingredients in a covered jar, a Mason jar for example, and shake, shake, shake. Or, you can place them all in a small bowl then whisk together until emulsified.

Refrigerate in an airtight container up to 2 weeks.

 

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