Serves 4 meal-sized salads
Ingredients:
1 Tbsp German deli-style mustard
Juice of one lemon
⅛ tsp sugar
¼ cup of olive oil
¼ cup fresh dill, chopped (dried works if you must)
salt and pepper to taste
Combine all of the ingredients in a small bowl with a whisk and immediately dress salad.
Served best over: salad greens, oven-roasted green beans, tomatoes, and feta cheese or tofu crumbles. I prefer to mix the dressing with just the beans and then place them on the salad, as the green beans tend to hold the dressing best.
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