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Citrus Vinaigrette Salad Dressing

Go to the citrus vinaigrette comments page

Easy to make and tastes great.



Combine ingredients in bottle and shake well to emulsify. Keep refrigerated.

Doug's Notes

A pint-size canning jar works well with plastic lid. I've used a stone-ground mustard with great success. The dressing will have to be near room temperature so it pours freely so take it out of the refrigerator a half hour before use.

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