Meyer Lemon Vinaigrette Recipe 475
MEYER LEMON CITRUS VINAIGRETTE RECIPE
Meyer Lemon Citrus Vinaigrette is a homemade salad dressing recipe made in minutes to use all week long. Flavor-packed, low sugar, and keto.
Provided by Lisa Hatfield
Categories Salads & Dressing
Time 5m
Number Of Ingredients 5
Steps:
- Add the sea salt, pepper, Dijon mustard, extra virgin olive oil, and Meyer lemon juice in the pint jar.
- Place the lid on the jar and shake for about a minute or two until well combined.
- Store chilled in the refrigerator, take out about 30 minutes before reusing, and shake right before pouring on salad.
Nutrition Facts : ServingSize 8 g, Calories 124 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 188 mg, Fiber 1 g, Sugar 1 g
MEYER LEMON VINAIGRETTE RECIPE
Steps:
- Add all ingredients to a medium resealable jar. Seal tightly. Shake to mix well. Serve over top of salads or use as a marinade.
Nutrition Facts : ServingSize 2 tbsp, Calories 126 kcal, Carbohydrate 1.7 g, Protein 0.1 g, Fat 13.6 g, SaturatedFat 1.9 g, Sodium 153 mg, Fiber 0.1 g, Sugar 1 g, UnsaturatedFat 11.3 g
ESCAROLE SALAD WITH ROASTED MEYER LEMON VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the vinaigrette: Heat a cast-iron skillet over medium-high heat. Add 2 teaspoons of the olive oil and 1 tablespoon of the honey. When the honey has melted, stir it together with the oil. Place the lemons, cut-side down, into the honey mixture; cook until the lemons look charred and the honey has caramelized, 2 to 3 minutes. Remove the lemons to a baking sheet and let cool. Set the skillet aside.
- Juice the roasted lemons and add 1/4 cup of the juice to a bowl; whisk in the remaining 1 teaspoon honey and the mustard. Once combined, whisk in the remaining 2 tablespoons olive oil until the dressing becomes emulsified. Season to taste with salt and pepper. Refrigerate until ready to serve.
- For the salad: Return the skillet to high heat. When hot, add the cherry tomatoes and season with salt. Cook until the caramelized honey coats the tomatoes and the tomatoes just begin to char, 1 to 2 minutes. Remove the skillet from the heat.
- Combine the escarole, Treviso, almonds, basil and mint in a large bowl; season with salt and pepper. Toss the salad with the dressing, and then gently fold in the charred tomatoes. Transfer the salad to the serving platter and, using a peeler, shave Parmesan over the top.
MEYER LEMON VINAIGRETTE
Make and share this Meyer Lemon Vinaigrette recipe from Food.com.
Provided by adriannas
Categories Salad Dressings
Time 15m
Yield 1 pint
Number Of Ingredients 9
Steps:
- Combine all ingredients except oil in a blender.
- Pulse a few times to chop garlic thoroughly and mix ingredients together.
- On low speed, slowly add olive oil to mixture in a steady stream.
- Add oil until mixture has emulsified to a vinaigrette.
- When completely blended, serve over salad.
Nutrition Facts : Calories 3126.2, Fat 325.3, SaturatedFat 44.9, Sodium 341.2, Carbohydrate 69.6, Fiber 6.6, Sugar 52.5, Protein 3.5
EASY MEYER LEMON VINAIGRETTE (VEGAN FRIENDLY)
When we spotted this recipe in the February 2011 issue of Sunset we knew it had to be good. I prepared two versions: one with dark aged balsamic and the second with white balsamic. For a vegan version, skip the mayonnaise or use an egg-free mayonnaise. It was suggested to try the dressing on greens such as oak leaf, mizuna and/or arugula. My husband and I enjoyed it on all three and it was especially tasty on zippy arugula! I would skip the garlic depending on your main dish and/or other items on the menu.
Provided by COOKGIRl
Categories Salad Dressings
Time 10m
Yield 1/4 cup
Number Of Ingredients 8
Steps:
- In a non-reactive bowl whisk the ingredients together until smooth.
- Vinaigrettes taste better if they are prepared at least 1 hour in advance of serving.
Nutrition Facts : Calories 1224.5, Fat 115.9, SaturatedFat 16.1, Cholesterol 5.1, Sodium 2481.9, Carbohydrate 60.4, Fiber 10, Sugar 24.4, Protein 5.2
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