Light Vinaigrette

Name: Light Vinaigrette
Yield: makes about 1 cup
Ingredients: 1/4 cup rice vinegar; 2 tablespoons freshly squeezed lemon juice; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 3/4 teaspoon dried basil; 1 tablespoon plus 1 1/2 teaspoons sugar; 1/2 cup neutral-flavored cooking oil, such as canola or soybean

December 22, 2011

Recipe information

Yield
makes about 1 cup

Ingredients

1/4 cup rice vinegar

2 tablespoons freshly squeezed lemon juice

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

3/4 teaspoon dried basil

1 tablespoon plus 1 1/2 teaspoons sugar

1/2 cup neutral-flavored cooking oil, such as canola or soybean

Preparation

Step 1
Whisk together the vinegar, lemon juice, salt, black pepper, basil, sugar, and oil.
Make Ahead
Step 2
The vinaigrette will keep for up to 7 days in the refrigerator.

Pure Flavor

TagsSalad Dressing Salad Condiment Lemon Citrus Fruit Dairy Free Gluten Free Nut Free Vegan Vegetarian Quick Easy 5 Ingredients or Fewer Make Ahead Meal Prep No-Cook Cookbooks

Recipe notes

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