LEMON-THYME VINAIGRETTE

LEMON-THYME VINAIGRETTE image

Yield 1 cup

Number Of Ingredients 5

⅓ cup fresh lemon juice
⅔ cup light olive oil or vegetable oil
1 teaspoon fresh thyme leaves (or ⅓ teaspoon dried thyme leaves)
½ teaspoon salt or to taste
¼ teaspoon ground black pepper

Steps:

In a small jar with a tightfitting lid, combine all the ingredients and shake well to blend. Serve immediately over steamed asparagus or any other steamed vegetable or salad. Leftovers will keep, covered at room temperature, for 1 week.

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