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
MEYER LEMON VINAIGRETTE
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
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
CREAMY MEYER LEMON DRESSING
This delicate, lemony dressing is wonderful with most lettuces, both delicate and robust. I especially like it with endive. If you can find it, lemon-scented olive oil, sold in some gourmet shops, will add a delicious flavor.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 20m
Yield 1 1/3 cups
Number Of Ingredients 7
Steps:
- Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 40 grams, Carbohydrate 4 grams, Fat 49 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 145 milligrams, Sugar 2 grams
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
MEYER LEMON VINAIGRETTE
Once you try this easy vinaigrette recipe, you'll want to use it in every meal. Meyer lemon adds acidity, while the sweetness from the honey and the sharpness from the shallot counterbalance to create a bright, flavorful vinaigrette.
Provided by Carolyn Casner
Categories Vinaigrette Salad Dressing Recipes
Time 5m
Number Of Ingredients 8
Steps:
- Place oil, lemon juice, shallot, vinegar, mustard, honey, salt and pepper in a jar with a tight-fitting lid. Shake until well blended.
Nutrition Facts : Calories 132 calories, Carbohydrate 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 176 mg, Sugar 1 g
MEYER LEMON VINAIGRETTE RECIPE - (4.7/5)
Provided by KatrinaB
Number Of Ingredients 5
Steps:
- In a medium bowl juice one lemon. Whisk in honey and vinegar. Vigorously whisk in the olive oil slowly to emulsify. Finish with a dash of sea salt and cracked black pepper. Serve with salad greens.
MEYER LEMON VINAIGRETTE
Categories Citrus
Number Of Ingredients 8
Steps:
- Finely grate the zest from the lemons; set aside. Juice the lemons (you need ½ cup). Combine the ½ cup lemon juice and the vinegars. Add the herbs, shallots, honey, lemon zest and the salt and pepper to taste. Whisk in the oil.
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