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Lemon-Dill Vinaigrette

Lemon-Dill Vinaigrette

Ingredients (8)

  • Finely grated zest of 1 lemon (about 1 teaspoon)
  • 1/4 cup freshly squeezed lemon juice (from about 2 medium lemons)
  • 1 tablespoon finely chopped fresh dill
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon granulated sugar
  • Freshly ground black pepper
  • 6 tablespoons canola oil
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Nutritional Information
  • Calories128
  • Fat14.05g
  • Saturated fat1.04g
  • Trans fat0.06g
  • Carbs1.06g
  • Fiber0.1g
  • Sugar0.45g
  • Protein0.08g
  • Cholesterol
  • Sodium60.66mg
  • Nutritional Analysis per serving (6 servings) Powered by

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The classic lemon-dill combo is delicious not just on salads but also over boiled potatoes, fish, or grilled chicken.

Game plan: If you’re making the dressing ahead of time, add the chopped dill just before serving.

Instructions

Place all ingredients except oil in a medium bowl and whisk to combine. Slowly drizzle in oil, whisking continuously, until completely incorporated. Taste and season with additional salt and pepper as needed. Serve immediately.
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