Wednesday, June 30, 2010

Creamy Lemon Vinaigrette

When making salmon, why not put one or two extra pieces in the grill pan?  It makes for a quick and satisfying salad the next day.  Its absolutely delicious served cold on a bed of spinach with a creamy vinaigrette dressing.  This instant recipe is geared for two.

Mustard Lemon Vinaigrette:

4 tablespoons of light mayonnaise
1 teaspoon Dijon mustard
juice of 1 lemon
1 tablespoon capers
1/4 cup grape seed oil
salt to taste
lemon zest for garnish 

In a small bowl, whisk in the mayonnaise, Dijon mustard, capers and the lemon juice.  Gradually whisk in the grape-seed oil.  Drizzle on baby spinach.

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