{"id":188,"date":"2013-08-08T19:32:47","date_gmt":"2013-08-08T19:32:47","guid":{"rendered":"http:\/\/www.suburbandiva.com\/?p=188"},"modified":"2013-08-08T19:32:47","modified_gmt":"2013-08-08T19:32:47","slug":"the-best-and-simplest-dijon-lemon-vinaigrette","status":"publish","type":"post","link":"http:\/\/www.suburbandiva.com\/2013\/08\/08\/the-best-and-simplest-dijon-lemon-vinaigrette\/","title":{"rendered":"The best (and simplest) Dijon-Lemon Vinaigrette"},"content":{"rendered":"

I haven\u2019t bought a bottle of salad dressing since the Clinton administration.<\/p>\n

Not when it is so much easier, tastier, healthier and less expensive to make them on your own.<\/p>\n

Here\u2019s a simple one to start with that will transform your salads instantly. All you need is a jar with a lid or some sort of dressing-making vehicle. Mine is from the last Pampered Chef party I went to at the same time I bought that last bottled dressing.<\/p>\n

\"Best<\/a>
Best Dijon-lemon Vinaigrette. Est. 1998.<\/figcaption><\/figure>\n

Dijon-Lemon Vinaigrette<\/em><\/strong><\/p>\n

(Use these measurements as a guide–make it your own.)<\/p>\n

1 teaspoon Dijon mustard<\/p>\n

1 lemon, juiced<\/p>\n

1\/4 c. (or so) olive oil<\/p>\n

Kosher salt and pepper<\/p>\n

1.) Plop a spoonful of mustard in the jar. Juice the lemon over top. Add the olive oil. Season with a generous amount of salt and pepper to taste.<\/p>\n

2.) Shake or mix well.<\/p>\n

3.) Serve over a salad or with a straw. It\u2019s that good.<\/p>\n

\u00a92013 Tracey Henry<\/p>\n

<\/p>","protected":false},"excerpt":{"rendered":"

I haven\u2019t bought a bottle of salad dressing since the Clinton administration. Not when it is so much easier, tastier, healthier and less expensive to make them on your own. Here\u2019s a simple one to start with that will transform your salads instantly. All you need is a jar with a lid or some sort […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":[]},"categories":[5],"tags":[16,32],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3NIOM-32","jetpack-related-posts":[{"id":256,"url":"http:\/\/www.suburbandiva.com\/2013\/09\/20\/256\/","url_meta":{"origin":188,"position":0},"title":"Flank steak and arugula salad with Bearnaise dressing","date":"September 20, 2013","format":false,"excerpt":"You know that game, \u201cWhat 3 foods would you want stranded on a desert island?\u201d My answers change over the years, but if I had to answer that one today, I\u2019d say heavy cream, dijon mustard and wine. 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