This is one of our most versatile vinaigrette recipes of all time. It can just as easily dress a gorgeous bowl of greens as it can star in a light and flavorful summer pasta salad. Use it as a marinade, a topping for a vibrant side of green beans, or even as a dressing to have on-hand year-round. 

Marian Cooper Cairns
This Story Originally Appeared On myrecipes.com

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Read the full recipe after the video.

Recipe Summary

hands-on:
5 mins
total:
10 mins
Yield:
Makes about 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together lemon juice and minced shallot; let stand 5 minutes. Whisk in olive oil, parsley, honey, and mustard. Add salt and pepper to taste. Refrigerate in an airtight container up to 1 week.

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