Though the vinaigrette makes more than you need, the remainder keeps well in the refrigerator for up to 1 month for more salads. Use a peeler to remove the strips of lemon rind without the white pith.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2007
Ingredients
Lemon Dill Vinaigrette:
Method
Lemon Dill Vinaigrette: In saucepan, bring vinegar to boil. Place lemon rind, mustard seeds, peppercorns, dill and parsley in small bowl; pour vinegar over top. Cover and let stand for 30 minutes. Strain into clean jar with tight-fitting lid. (Make-ahead: Refrigerate for up to 1 month.)In large bowl, whisk together oil, 2 tbsp (25 mL) of the vinaigrette, onion, salt, pepper and sugar. Add mixed greens and radishes; toss to coat.
Nutritional facts Per serving: about
- Sodium 20 mg
- Protein 1 g
- Calories 62.0
- Total fat 5 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 4.0
- Folate 23.0
- Calcium 4.0
- Vitamin A 12.0
- Vitamin C 18.0
