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Tangy Lemon Mustard Salad Dressing


  • 2 T Dijon mustard with wine
  • 3 T water
  • 3 T fresh squeezed lemon juice
  • 2 T olive oil
  • 1 tsp fresh ground black pepper


In a medium sized bowl, combine ingredients with a wire whisk and refrigerate, covered, for about 30 minutes before using.  Can be stored up to 1 week in refrigerated, covered.  Best served over a salad with Spring greens mix and grilled chicken.  Also good with imitation crab pieces.  Serves about 4.

tangy lemon mustard salad dressing Tangy Lemon Mustard Salad Dressing
Auntie_Dee in Lighter Side Options,Odds and Ends on January 21 2011 » 0 comments
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