Daybreak 5/14/09: Chef Yancy Roush's Spring Vinaigrette Dressing-Marinade


1/2 cup olive oil
4 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon celery seed
2 teaspoons lemon juice (fresh squeezed)
2 tablespoons fresh garlic (minced)
2 tablespoons Dijon mustard
2 tablespoons water
2 tablespoons fresh chopped herbs (Chefs choice thyme, lemon basil)


Mix all ingredients until well blended. Serve atop your favorite salad or use as a marinade for poultry, seafood, or pork. If stored in container or covered and placed in refrigerated will last up to 2 weeks. Enjoy!
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