Lemon Vinaigrette


Click here for printable version.


1 lemon – zested & juiced

¼ cup of white wine vinegar

½ cup canola oil

1 t Dijon mustard

1 T honey

1 packed tablespoon of parsley

salt & pepper to season


Into the bowl of a small processor (or in a beaker if using an immersion blender), add the strained juice of the lemon, zest of the lemon, white wine vinegar, canola oil, Dijon mustard, honey, parsley (no need to chop). Process until well combined and creamy.

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