Creamy Meyer Lemon Vinaigrette

Page: www.nytimes.com/2011/02/08/health/nutrition/08recipehealth.html

Cuisine: North American | Course Type: Salads

(1 review)

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Recipe Review

Very nice flavor even though I had to play with the amounts of ingredients a bit to make a smaller amount, since I didn't need a cup and a half of a dressing that "is best used shortly after making it."

I did have some of the optional lemon-scented olive oil on hand and I agree with the writer of the recipe (Martha Rose Shulman) that it really adds something special to the dressing.

I used this on a simple salad of mixed lettuces but I'd also like to try it with other salads, and I also plan to try the buttermilk variation (I used yogurt this time).

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