Lemon-Thyme Vinaigrette
We're listening to your requests for more recipes. Here's a flavorful vinaigrette to dress salads or to drizzle over fresh steamed vegetables.
1 small shallot, minced
1/4 tsp. finely grated lemon zest (outer yellow rind of the lemon)
1 tsp. chopped fresh thyme leaves (discard the hard stem and use just the leaves)
2 tsp. fresh lemon juice
3/4 tsp. Dijon mustard
1/4 tsp. freshly ground black pepper
1/4 tsp. salt
2 tbsp. olive oil
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In a small bowl, whisk all the ingredients together. Set aside for 30 minutes at room temperature to develop the flavors. Do not store this dressing.
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| Nutritional information per serving (one tablespoon): |
| calories: 63 |
total fat: 6.8 grams |
saturated fat: less than one gram |
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