Zippy Lemon Dressing Recipes
LEMON VINAIGRETTE
This easy lemon vinaigrette recipe is a great one to have in your back pocket. It's delicious and versatile - perfect for tossing with salads, roasted vegetables, and more!
Provided by Jeanine Donofrio
Categories Component
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
- If your dressing is too tangy, add more olive oil, to taste.
- Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.
GARLIC KALE AND BROWN RICE SALAD WITH ZIPPY LEMON DRESSING
Garlic Kale and Brown Rice Salad with a zippy lemon herb dressing! This side dish recipe is so simple and it compliments almost any main dish!
Provided by Pinch of Yum
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Pulse all the dressing ingredients in a food processor until smooth.
- Heat the oil in a large skillet over medium high heat. Add the kale and saute until wilted to about half of the original volume. Add the brown rice and stir-fry for a few minutes together with the kale until everything is heated through. Add the dressing into the pan (start with about half of it) and toss to combine. Just before serving (can be served hot or cold), toss with the chips. Top with dried cranberries.
Nutrition Facts : Calories 538 calories, Sugar 7.8 g, Sodium 270.1 mg, Fat 39.4 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 46.3 g, Fiber 3.9 g, Protein 3.7 g, Cholesterol 0 mg
LENTIL SALAD
My favorite lentil salad recipe is made with cucumber, sun-dried tomatoes, onion, fresh mint and a zippy lemon dressing. Super simple to make, and so light and refreshing!
Provided by Ali
Time 40m
Number Of Ingredients 11
Steps:
- Combine the lentils in a saucepan with 3 cups of water (or veggie broth) and stir to combine. Cook over medium-high heat until the broth reaches a simmer. Then reduce heat to medium-low, cover and maintain the simmer until the lentils are tender, about 20-25 minutes depending on the type of lentils used. Use a strainer to drain and rinse the lentils in cold water for 1 minute until they are chilled, and set aside.
- Meanwhile, as the lentils are cooking, combine all of the lemon dressing ingredients in a small bowl and whisk together until combined.
- Add the cooked and chilled lentils, cucumber, red onion, mint and sun-dried tomatoes to a large bowl. Drizzle evenly with the lemon dressing and toss until evenly combined.
- Enjoy immediately, or refrigerate in a sealed container for up to 3-4 days.
ZIPPY LEMON DRESSING
Make and share this Zippy Lemon Dressing recipe from Food.com.
Provided by bigbadbrenda
Categories Salad Dressings
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Beat all ingredients together until well blended.
- Chill and serve.
- How quick can you get.
Nutrition Facts : Calories 1453.8, Fat 162.2, SaturatedFat 22.4, Sodium 586.4, Carbohydrate 6.9, Fiber 1.1, Sugar 1.7, Protein 0.5
ZIPPY DRESSING
Make and share this Zippy Dressing recipe from Food.com.
Provided by L DJ3309
Categories Salad Dressings
Time 15m
Yield 12 oz.
Number Of Ingredients 11
Steps:
- Combine first 3 ingredients in saucepan gradually add the cold water.
- Cook and stir over med heat til thickens.
- Remove from heat, Cover with paper towel, to keep skin from forming.
- Cool to lukewarm, about 10 minutes.
- Beat in remaining ingredients with whisk.
- Transfer to container with lid.
- Chill.
Nutrition Facts : Calories 11.8, Fat 0.1, Sodium 159.8, Carbohydrate 2.5, Fiber 0.1, Sugar 1.6, Protein 0.2
More about "zippy lemon dressing recipes"
ARUGULA AND WILD RICE SALAD WITH ZIPPY LEMON DRESSING
From cookieandkate.com
5/5 Estimated Reading Time 6 mins
- To cook the wild rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling, reducing heat as necessary to prevent overflow, for 40 minutes to 55 minutes, until the rice is pleasantly tender but still offers a light resistance to the bite. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes, then remove the lid and let the rice cool.
- To toast the almonds, warm one teaspoon olive oil in a small skillet over medium-low heat. Add the almonds and a pinch of salt and cook until they’re turning lightly golden and fragrant, about 4 to 5 minutes, stirring frequently. Set aside to cool.
- To assemble the salad, transfer the cooled rice to a large bowl. Add the arugula, chopped basil, almonds, sour cherries and feta. Pour in the dressing, toss well, and season to taste with additional salt (I usually add another pinch or two) and pepper. If the salad needs more fresh, bright flavor, add up to 1 tablespoon more lemon juice.
12 MUST-HAVE BRIGHT + ZIPPY LEMON RECIPES - PINCH OF YUM
From pinchofyum.com
Estimated Reading Time 2 mins
ZIPPY LEMON BASIL VINAIGRETTE - SIMPLE SPOONFULS
From simplespoonfuls.com
Estimated Reading Time 2 mins
- Combine the fresh basil, lemon zest, lemon juice, garlic cloves, salt and pepper into food processor or blender. Pulse thoroughly to combine.
ZUCCHINI PASTA SALAD - NIBBLE AND DINE - FAST & EASY RECIPES
From nibbleanddine.com
Estimated Reading Time 5 mins
- Meanwhile, begin prepping the vegetables: Thinly slice the onion. If desired, place in cold water to reduce the sharp flavor. Chop the parsley, set aside.
- Cut the zucchini into quarters lengthwise, then cut crosswise into 1 inch pieces (see note 1). Place the zucchini on a parchment-lined baking sheet. Drizzle the zucchini with olive oil and toss to coat. Spread the zucchini out evenly on the baking sheet and sprinkle with kosher salt and black pepper.
- Once the oven is preheated, bake the zucchini for 20 minutes. Remove the tray from the oven and flip the zucchini pieces. Bake for an additional 10 minutes, or until the zucchini is deep golden brown. Let the zucchini cool down on the tray for a few minutes.
EASY TABBOULEH SALAD WITH TOMATO AND ... - THE SPICY LEMON
From spicylemonblog.com
Estimated Reading Time 2 mins
- cook bulgar wheat according to package instructions (usually cooked by adding to 2 parts just boiled water and removing it from heat until all the water has been absorbed).
MEDITERRANEAN PASTA SALAD | VEGAN & GF - FROM MY BOWL
From frommybowl.com
Estimated Reading Time 5 mins
- add the oil, mustard, lemon juice, garlic, oregano, salt, and black pepper to a medium bowl and whisk well. Transfer the tofu to the bowl and use a spatula to gently fold the tofu into the marinade, until every piece is coated. Let sit at room temperature for at least 20 minutes while you prepare the pasta, or transfer to a sealable container and store in the fridge for up to 24 hours for a more pronounced flavor.
- bring a large pot of salted water to a boil; add the pasta to the pot and cook until al dente, according to the package instructions. Drain the pasta and carefully rinse with cold water, until it comes to room temperature.
- while the pasta is cooking, prepare the remaining salad ingredients. Transfer the cooled pasta to a large mixing bowl along with all of the tofu (include the marinade – this is the dressing), artichoke hearts, cucumber, olives, and sun-dried tomato. Fold everything together until the dressing is evenly distributed. Season with additional salt and pepper to taste, if necessary.
- top with fresh basil, then serve as-is. You can also place the salad in the fridge for 15-30 minutes before serving, to further chill the dish and allow the flavors to combine. Leftovers can be kept in the fridge for up to three days.
GRILLED LAMB SALAD BOWLS WITH ZINGY LEMON DRESSING - BLUE BOWL
From bluebowlrecipes.com
Estimated Reading Time 4 mins
- Marinate the Lamb Meat: Mix all marinade ingredients together in a large reusable tupperware container. Add the lamb and stir or shake the container with the lid tightly on to coat it with the marinade. Let this hang out in the fridge for 1 1/2 hours before grilling the meat.
- Grill: Heat your grill over medium heat, and lightly spray a grill pan with nonstick spray - do this AWAY from the grill. Add the marinated lamb meat to the pan and cook, stirring, for about 10 minutes. Cut into one of the larger pieces to check for doneness - if a larger piece is done, the rest should be too. Smaller pieces will be well done, and larger pieces will be medium well.
- Shake up the Lemon Dressing: Add all dressing ingredients to a jar and attach the lid securely. Shake until well combined.
- Assemble Salad Bowls: Assemble your bowls! Build them starting with the lettuce, then add the veggies, lamb meat, and feta to top them off.
GRILLED HALLOUMI SALAD RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
- Cook the farro in 3 cups of water or vegetable stock according to these instructions until it is chewy and tender. (Cooking time will vary depending on what type of farro you use.) Drain the farro in a fine-mesh strainer and add it to a large mixing bowl.*
- Meanwhile, whisk all ingredients together in a small bowl (or shake in a covered mason jar) until completely combined. Set aside until ready to use.
- Meanwhile, heat the olive oil in a large grill pan or sauté pan over high heat. Add however many halloumi strips that you can fit in an even layer, then cook for about 30 seconds per side or until the cheese is lightly browned. Transfer the halloumi to the large mixing bowl with the farro, then repeat with the remaining strips until all of the halloumi has been cooked.
- Add the remaining ingredients (arugula, cucumber, red onion, mint, Kalamata olives and pine nuts) to the large mixing bowl. Drizzle evenly with the dressing, and then toss until the salad is completely combined.
SIMPLE LEMON YOGURT HOMEMADE SALAD DRESSING
From thehumbledhomemaker.com
Estimated Reading Time 4 mins
ARUGULA, DRIED CHERRY AND WILD RICE SALAD WITH A ZIPPY ...
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