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This classic vinaigrette is perfect for dressing green salads, tomatoes, avocados, mushrooms, beets and just about any other vegetable. Or, dress it up with chopped herbs, or with olives, diced fresh or sun–dried tomatoes or minced anchovies, and serve it with grilled or poached seafood, poultry or meat. Terrific Green Salads

May 2003

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Yield:
MAKES ENOUGH FOR 10 TO 12 CUPS OF SALAD GREENS
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Ingredients

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Directions

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  • In a small bowl, combine the mustard, vinegar, lemon juice, salt and pepper; whisk to dissolve the salt. Gradually whisk in the olive oil and then the vegetable oil in a very thin stream.

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