Make Your Own Salad With Lemon Garlic Dressing Recipes

LEMON GARLIC SALAD DRESSING RECIPE

Steps:

• Add all the ingredients in a glass jar.
• Close the lid of the jar tightly.
• Shake vigorously to blend nicely.
• Use over salads.

LEMON-GARLIC VINAIGRETTE

Steps:

• Whisk together lemon juice, lemon zest, and garlic; season with salt. Whisking constantly, pour in oil in a slow, steady stream and whisk until emulsified. Season with pepper. Let stand 15 minutes; remove and discard garlic before serving.

MY OWN SALAD DRESSING

Steps:

• Whisk vinegar, olive oil, sugar, onion powder, garlic powder, dried parsley, celery seed, salt, and pepper together in a large bowl. Pour into a resealable jar. Chill for 2 hours before serving.

LEMON-GARLIC SALAD DRESSING

Steps:

• Whisk olive oil, lemon juice, garlic, lemon zest, mustard, salt, and pepper together in a bowl.

5-MINUTE GARLIC LEMON SALAD DRESSING

Steps:

• Gather the ingredients.
• Squeeze the lemon to extract the juice. Collect about 1 tablespoon of lemon juice. This gives you a 2:1 ratio of oil to acid. If you like your salad dressings more acidic, squeeze 2 tablespoons of lemon juice from the lemon for a 1:1 ratio of oil to acid. Add the lemon juice to your glass jar.
• Peel your garlic cloves. Squeeze the cloves of garlic through the garlic press. Add the garlic pulp to the lemon juice.
• Add salt and pepper to your lemon juice and garlic mixture. Add enough salt and pepper to taste. You can add more later if it's underseasoned.
• Add the olive oil to your salad dressing.
• Lock the glass container's lid in place. Shake the container to mix the salad dressing until the ingredients are evenly combined. The garlic salad dressing is ready to serve.
• Enjoy your salad and veggies with the garlic salad dressing.

AVOCADO DRESSING

Steps:

• Combine the avocado, water, olive oil, lemon juice, dill, garlic, salt, and several grinds of fresh pepper in a blender. Blend until creamy, then transfer to a jar.
• If the dressing is too thick, stir in a little more water to reach a drizzelable consistency, if desired.

GARLIC LOVERS SUPER CAESAR SALAD DRESSING!

Steps:

• In a blender beat egg white, salt, pepper and sugar till frothy (about 20-30 seconds).
• While the blender is still on open the hole in the blender lid, slowly drizzle in 1/2 of the vegetable oil (mixture will become much thicker). With blender still on slowly add the rest of the ingredients (except reserved oil). Blend until smooth. Now once again, slowly drizzle in reserved vegetable oil while blender is on. Once again, the dressing will become thicker. Pour dressing into a glass jar with at tight fitting lid.
• Refrigerate for up to 1 week.

LEMON GARLIC SALAD DRESSING (WITH VARIATIONS)

Steps:

• Gather the ingredients.
• Peel and mince the garlic (you can use a garlic press if you like; presses tend to bring out the bitterness in garlic, but some people don't seem to notice it).
• If you're making a salad in the next few hours, put the garlic in a large salad bowl. (If you're making the dressing ahead of time, put the garlic in a sealable jar.)
• Add the lemon juice, lemon zest, salt, pepper, and mustard. Whisk to combine everything (or seal and shake the jar).
• Whisk in the olive oil (or, again, seal the jar and shake it vigorously).
• Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper​ the acid kick, too.
• Use the vinaigrette-style dressing immediately. If you've made the dressing in the salad bowl, just add the greens to that big bowl and toss.

MAKE-YOUR-OWN SALAD WITH LEMON GARLIC DRESSING

Steps:

• Make dressing:
• Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, lemon juice, vinegar, zest, and pepper and whisk in oil until emulsified. (Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before serving.)
• Cut 1-inch flowerets from broccoli, reserving remainder for another use. Separate romaine into leaves. (Broccoli and romaine may be prepared 1 day ahead and chilled in airtight containers.)
• Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Plunge broccoli into ice water to stop cooking and drain well.
• Peel carrots and with a mandoline or other manual slicer or in a food processor finely shred. Halve onion lengthwise and slice very thin crosswise.
• Arrange vegetables and anchovies decoratively on platters and in serving bowls and pour dressing into a cruet.