Learn how to make a versatile, tangy dressing that pairs well with salads, vegetables, and fish.
February 04, 2015
1 of 5Photo: Jen Causey
Based on the versatile French dressing called vinaigrette, this sauce can be tailored to any taste. Simply add more lemon juice, olive oil, or honey to adjust the flavors. We recommend making and shaking it in a jelly jar with a lid. It will keep in the refrigerator for up to one week; just take it out of the fridge about 30 minutes before using, and shake vigorously before dressing the salad. Speaking of salad, a head of romaine lettuce will add about $1.50 to the cost.