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Print this Recipe    Lemon Dill

Lemon Dill Vinaigrette

1/4 cup fresh lemon juice
1/4 cup seasoned rice vinegar
1/4 cup water
1 or 2 Tbsp dried dill weed
1 Tbsp prepared mustard (Grey Poupon or spicy brown mustard are best)
1-2 tsp finely chopped garlic
1/2 cup olive oil

Mix all ingredients except the olive oil. After mixing well, add
the oil.

This is a great light-tasting dressing for mesclun greens, or
avocados or any salad where you don't want an overpowering dressing.

It can also be used as a marinade for grilled fish (salmon) or
chicken.

Or steam fresh vegetables (asparagus, beans, broccoli), cover with
dressing and chill; serve as a cold salad.

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