Herbs & Spices

Lemon Thyme Vinaigrette

Thanks to Theresa Lambert, Illinois Benedictine University Dietetic Intern,
for sharing this recipe! Try this vinaigrette on your “CSA Seasonal Salad,” with mixed greens, or as a dressing for boiled or steamed new potatoes.

1/3 cup vegetable oil
3 tablespoons lemon juice
2 teaspoons chopped fresh thyme (or 1/4 teaspoon dried)
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon each: granulated sugar and pepper

In small bowl, whisk together oil, lemon juice, thyme, mustard, salt, sugar and pepper. Serve immediately or cover and refrigerate for up to 1 day; whisk before using.

From www.kaboose.com.

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