With lemon juice and Dijon mustard, this super-fast dressing has a nice tang that's balanced by a hint of sweetness. Try it on a spinach salad or mixed greens with cucumber and tomatoes. —Bryan Braack, Eldridge, Iowa
- 1/2 cup lemon juice
- 1/3 cup light corn syrup
- 1/4 cup canola oil
- 1 tablespoon finely chopped red onion
- 2 teaspoons Dijon mustard
- 1/2 teaspoon salt
- Place all ingredients in a jar with a tight-fitting lid; shake well. Just before serving, shake dressing and drizzle over salad; toss to coat. Yield: about 1 cup.
Originally published as Lemon Dijon Dressing in Taste of Home October 2011, p21
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