Lemon Balsamic Vinaigrette Food

LEMON-BALSAMIC VINAIGRETTE

Lemon-Balsamic Vinaigrette image

This yummy vinaigrette comes from Country Living. I use half oil and half water to cut down on the fat and calories in this and all my other dressings.

Provided by Realtor by day

Categories Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons fresh lemon juice
2 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 garlic clove, minced
1/2 cup extra virgin olive oil

Steps:

Combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oil in a thin stream.
Serve or store refrigerated for up to 1 week.

Nutrition Facts : Calories 244.9, Fat 27, SaturatedFat 3.7, Sodium 292.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.7, Protein 0.1

WHITE BALSAMIC AND LEMON VINAIGRETTE

White Balsamic and Lemon Vinaigrette image

Make and share this White Balsamic and Lemon Vinaigrette recipe from Food.com.

Provided by MandAs

Categories Salad Dressings

Time 5m

Yield 1/2 cup, 2 serving(s)

Number Of Ingredients 5

Ingredients

2 tablespoons extra virgin olive oil
1 teaspoon white balsamic vinegar
2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
salt and pepper

Steps:

Combine all ingredients into a jar or tupperware container with a lid. Shake vigarously. Store in the refrigerator until ready to toss.

Nutrition Facts : Calories 124, Fat 13.5, SaturatedFat 1.9, Sodium 14.4, Carbohydrate 1.4, Fiber 0.1, Sugar 0.4, Protein 0.1

LEMON VINAIGRETTE

Lemon Vinaigrette image

Provided by Ina Garten

Categories condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 3

Ingredients

1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

Steps:

In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

SIMPLE BALSAMIC VINAIGRETTE

Simple Balsamic Vinaigrette image

Provided by Food Network

Categories condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 18

Ingredients

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional* (See Cook's Note)
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional* (See Cook's Note)
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish

Steps:

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

TOASTED ISRAELI COUSCOUS WITH VEGETABLES AND LEMON-BALSAMIC VINAIGRETTE

Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1/2 pound Israeli couscous
Salt
12 spears asparagus, grilled and cut into 1/4-inch pieces
1 zucchini, halved, grilled and cut into 1-inch pieces
1 yellow squash, halved, grilled and cut into 1-inch pieces
2 large red peppers, grilled, peeled and diced into bite-size pieces
1/2 cup kalamata olives, pitted and chopped
2 tablespoons chopped fresh basil leaves
Freshly ground black pepper
Lemon-Balsamic Vinaigrette, recipe follows
1 small shallot, minced
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 tablespoons aged balsamic vinegar
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown.
Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate.
Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified.

MEYER LEMON VINAIGRETTE

Meyer Lemon Vinaigrette image

When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.

Provided by France C

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup extra-virgin olive oil
3 tablespoons Meyer lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon freshly grated Parmesan cheese
1 small garlic clove
½ teaspoon Meyer lemon zest
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 1.3 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.2 g, Sodium 165.6 mg, Sugar 0.7 g

BALSAMIC VINAIGRETTE DRESSING

Balsamic Vinaigrette Dressing image

Make and share this Balsamic Vinaigrette Dressing recipe from Food.com.

Provided by Sandra Southwick

Categories Salad Dressings

Time 30m

Yield 1 gal

Number Of Ingredients 10

Ingredients

1 quart balsamic vinegar
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1/4 cup Dijon mustard
1/4 cup fresh garlic
3 tablespoons lemon juice
3 tablespoons sugar (or splenda)
1/2 tablespoon ground black pepper
1 teaspoon kosher salt
2 1/2 quarts salad oil

Steps:

Add all ingredients in food processor except oil. Blend while slowly drizzling oil into the processor.

LEMON GARLIC DIJON VINAIGRETTE

Lemon Garlic Dijon Vinaigrette image

There are other Lemon Garlic vinaigrette on Zaar but the touch of Dijon in this recipe gives it a special character. Lovely on a simple lettuce, tomato salad

Provided by Bergy

Categories Salad Dressings

Time 10m

Yield 1/4 cup, 2 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/4 teaspoon fresh ground black pepper
1/8 teaspoon sea salt
1 clove garlic, finely minced
3 tablespoons olive oil

Steps:

Whisk together the lemon juice,mustard,pepper, salt& Garlic.
Slowly whisk in the oil, whisk until you can see it has fused and is slightly thicker.

Nutrition Facts : Calories 184.4, Fat 20.3, SaturatedFat 2.8, Sodium 160.3, Carbohydrate 1.3, Fiber 0.2, Sugar 0.2, Protein 0.2

BALSAMIC DIJON LEMON VINAIGRETTE

Balsamic Dijon Lemon Vinaigrette image

Make and share this Balsamic Dijon Lemon Vinaigrette recipe from Food.com.

Provided by RedLobsterRestauran

Categories Salad Dressings

Time 2m

Yield 1 batch, 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup olive oil
6 tablespoons balsamic vinegar
2 tablespoons Dijon mustard
1 lemon, juice of
1/4 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon honey

Steps:

combine all in a blender.
serve.

Nutrition Facts : Calories 262.9, Fat 27.2, SaturatedFat 3.7, Sodium 230.3, Carbohydrate 6, Fiber 0.3, Sugar 4.8, Protein 0.4

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