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Lemon-Garlic Vinaigrette
While a 1-to-2 acid-to-oil ratio is common for vinaigrettes, shifting it to 1-to-1½ yields a dressing with a brighter flavor and fewer calories. That means for every 1/2 cup of acid, such as vinegar or lemon juice, use 3/4 cup of oil in this salad dressing recipe.
INGREDIENTS
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¾ cup extra-virgin olive oil
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5 tablespoons red-wine vinegar
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3 tablespoons lemon juice
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1 ½ tablespoons Dijon mustard
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1 clove garlic, grated
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¾ teaspoon salt
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Ground pepper, to taste
Ingredients
INSTRUCTIONS
Directions
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Combine olive oil, vinegar, lemon juice, mustard, garlic, salt and pepper in a jar with a tight-fitting lid. Shake until well blended.
