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Light Vinaigrette

Recipe information

  • Yield

    makes about 1 cup

Ingredients

1/4 cup rice vinegar
2 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 teaspoon dried basil
1 tablespoon plus 1 1/2 teaspoons sugar
1/2 cup neutral-flavored cooking oil, such as canola or soybean

Preparation

  1. Step 1

    Whisk together the vinegar, lemon juice, salt, black pepper, basil, sugar, and oil.

  2. Make Ahead

    Step 2

    The vinaigrette will keep for up to 7 days in the refrigerator.

Pure Flavor
TagsSalad DressingSaladCondimentLemonCitrusFruitDairy FreeGluten FreeNut FreeVeganVegetarianQuickEasy5 Ingredients or FewerMake AheadMeal PrepNo-CookCookbooks
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