Lemon Vinaigrette Recipe




Lemon Vinaigrette Ingredients

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A Recipe for
Lemon Vinaigrette

 

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Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




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This Recipe for Lemon Vinaigrette is one of thousands in the Recipes-to-go Fruit Cookbook.


Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.



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This is a recipe for Lemon Vinaigrette from the recipe cookbook of Recipes-to-go (Fruit)


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Lemon Vinaigrette

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Lemon Vinaigrette Directions

1 ts dijon mustard
1/4 c fresh lemon juice
1/2 c extra virgin olive oil
1/2 ts kosher salt
: freshly ground pepper -- to
: taste

Whisk the mustard and lemon juice together. Whisking constantly,
slowly drizzle in the olive oil. Season with salt and pepper Yield:
2/3 cup

Recipe By : NY Times 5/21/96 Molly O'Neill

From: Jfcoombs@avana.Net Date: Wed,

Serves: 1

 

 

 

 

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Lemon Vinaigrette Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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