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Lemon-Herb Vinaigrette

Yield: Yields about 1 cup.



  • 1/3 cup fresh lemon juice
  • 1 Tbs. whole-grain mustard
  • 1 Tbs. finely chopped shallot
  • 1-1/2 tsp. honey
  • 1 tsp. finely grated lemon zest
  • 1/2 cup extra-virgin olive oil
  • 2 Tbs. chopped fresh dill
  • 2 Tbs. chopped fresh chives
  • 3/4 tsp. kosher salt
  • Freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size based on ten servings
  • Calories (kcal) : 110
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 0
  • Sodium (mg): 190
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 0


  • Combine the lemon juice, mustard, shallot, honey, and zest in a medium bowl and set aside for 5 to10 min. to let the shallot’s flavor mellow. Whisk in the oil. Stir in the herbs and season with salt and pepper to taste.

Try this vinaigrette with gemelli pasta, spinach, cucumbers, bell pepper, olives, and feta cheese for a Greek-style pasta salad.

Try replacing the dill and chives with mint and parsley.


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