Creamy Meyer Lemon Dressing Recipes

CREAMY MEYER LEMON DRESSING

Creamy Meyer Lemon Dressing image

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

Ingredients

2 tablespoons finely diced shallot
1/8 to 1/4 teaspoon kosher salt, to taste
1/4 cup freshly squeezed Meyer lemon juice
Freshly ground pepper
1/2 cup extra virgin olive oil plus 1 to 2 tablespoons for thinning out, if desired
1/4 cup buttermilk or plain yogurt
1 tablespoon lemon-scented olive oil optional

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

CREAMY LEMON DRESSING

Creamy Lemon Dressing image

This tangy lemony dressing makes a creamy addition to salads or is great drizzled over grilled fish. Try it over a butter lettuce, grape tomatoes, and English cucumber salad. Try substituting plain Greek yogurt for the sour cream.

Provided by Ava Flavah!

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 30m

Yield 8

Number Of Ingredients 8

Ingredients

⅓ cup fresh lemon juice
4 teaspoons lemon zest
3 cloves garlic, minced
2 teaspoons Dijon mustard
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup olive oil
½ cup sour cream

Steps:

Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
Refrigerate 15 minutes to overnight.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 2.3 g, Cholesterol 6.3 mg, Fat 16.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 112.2 mg, Sugar 0.3 g

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

MEYER LEMON DRESSING

Meyer Lemon Dressing image

This is great on oysters, grilled fish, chicken, and salads, or you can toss it with roasted or grilled veggies like asparagus and beets. This keeps for several days in the refrigerator. Came from The Big Sur bakery.

Provided by aronsinvest

Categories Salad Dressings

Time 10m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup freshly squeezed orange juice
2 tablespoons golden balsamic vinegar (or white)
1 1/2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
2 tablespoons freshly squeezed meyer lemon juice
1 grated meyer lemon, zest of
3/4 cup rice bran oil or 3/4 cup canola oil

Steps:

Pour the orange juice into a small saucepan and reduce it over medium-high heat until syrupy, 5 to 7 minutes - you should be left with about 1 tablespoon. Put the reduced orange juice, vinegar, mustard, salt, lemon juice, and lemon zest into a blender. With the blender running, add the oil in a slow, steady stream, blending until the dressing is thick and emulsified. Transfer the dressing to a plastic container or glass jar and refrigerate until ready to use.

Nutrition Facts : Calories 252.3, Fat 27.3, SaturatedFat 5.4, Sodium 232.3, Carbohydrate 2.7, Fiber 0.1, Sugar 1.9, Protein 0.2

CREAMY LEMON DRESSING

Creamy Lemon Dressing image

My husband and I have a local Thai restaurant we love and they serve this on their house salad. We love it!

Provided by quotFoodThe Way To

Categories Salad Dressings

Time 5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 cup nonfat sour cream
2 tablespoons grated parmesan cheese
1 1/2 tablespoons lemon juice
1 1/2 teaspoons water
1 1/2 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Combine sour cream and next 6 ingredients (sour cream through pepper) in a small bowl; stir well with a wire whisk. Spoon dressing over salad; toss gently to coat.

Nutrition Facts : Calories 56.2, Fat 2.8, SaturatedFat 0.9, Cholesterol 5.1, Sodium 206.7, Carbohydrate 5.4, Sugar 2.5, Protein 2.5

MEYER LEMON DRESSING

Meyer Lemon Dressing image

Categories Lemon

Yield Makes about 3/4 cup

Number Of Ingredients 8

Ingredients

1/2 teaspoon finely grated lemon zest
1/4 cup fresh Meyer lemon juice, or 3 tablespoons fresh lemon juice plus 1 tablespoon fresh orange juice
1 tablespoon red wine vinegar
2 tablespoons mayonnaise
1 heaping tablespoon whole grain mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil

Steps:

Whisk together the lemon zest and juice, vinegar, mayonnaise, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.

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