Lemon–Olive Oil Vinaigrette
- Makes1 Cup
- Cook Time5 minutes
- 1
If the dressing is left to stand, the ingredients eventually will separate. Simply shake once again just before using to recombine. Leftovers can be refrigerated in the jar for up to one week; bring to room temperature before using.
Tip
Don't limit the use of these vinaigrettes to leafy greens. They're also great on roasted or steamed vegetables, grain salads and even grilled, roasted or pan-seared chicken and seafood.
In a small jar with a tight-fitting lid,combine the oil, lemon juice, oregano and ½ teaspoon each salt and pepper. Seal the jar, then shake vigorously. Taste and season with salt and pepper.
