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.