Lemon and Honey Mustard Vinaigrette Recipe
- 1/4 cup lemon juice
- 2 tablespoons honey
- 1 tablespoon yellow mustard
- 2 teaspoons balsamic vinegar
- 1 teaspoon grated lemon peel
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup olive oil
- 1. Place the first eight ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Refrigerate until serving. Yield: 3/4 cup.
2 tablespoons: 133 calories, 12g fat (2g saturated fat), 0 cholesterol, 128mg sodium, 7g carbohydrate (6g sugars, 0 fiber), 0 protein.
Reviews for Lemon and Honey Mustard Vinaigrette
"I was very happy with the ease and great taste of this recipe & will definitely make it again.Thanks!!!"