Basic Vinaigrette Dressing
Allergy Kids Foundation | Angela Simon | May 2, 2010
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- salt and pepper to taste
Combine in a glass jar with a tight -fitting lid. Shake well and serve.
Recommended with our Spring Greens Salad.