Lemon-Herb Vinaigrette
 
Makes about 1¼ cups
Ingredients
  • ½ cup olive oil
  • ⅓ cup red wine vinegar
  • ¼ cup fresh lemon juice
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon Dijon mustard
  • 2 teaspoons honey
Instructions
  1. In a medium screw-top jar, combine all ingredients. Seal jar, and shake to combine. Refrigerate for at least 2 hours or up to 2 weeks.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/spinach-and-arugula-salad-with-phyllo-croutons-recipe/