LEMON VINAIGRETTE
Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
ROMAINE HEARTS WITH LEMON CHIVE VINAIGRETTE
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
- Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.
SHEET PAN CHICKEN AND VEGGIES WITH MUSTARD VINAIGRETTE
Want to serve your family a well rounded, nutritious meal but running short on time? This easy sheet pan dinner is the answer. It's the perfect balance of sweet and savory, with crispy-skinned, juicy chicken thighs, crisp-tender veggies, and a tangy sauce. Plus it's super affordable and requires minimal cleanup.
Provided by NicoleMcmom
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
- Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.
- Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.
- Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.
- Drizzle sauce over veggies and chicken.
Nutrition Facts : Calories 536.3 calories, Carbohydrate 64.3 g, Cholesterol 87.4 mg, Fat 17.4 g, Fiber 12.6 g, Protein 32.1 g, SaturatedFat 3.9 g, Sodium 1195.5 mg, Sugar 16.8 g
WHITE BALSAMIC AND LEMON VINAIGRETTE
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
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
Categories Quick & Easy Low/No Sugar Salad Dressing Lemon Gourmet
Yield Makes 1 cup
Number Of Ingredients 2
Steps:
- Squeeze enough juice from lemons to measure 1/3 cup. In a bowl combine lemon juice with salt and pepper to taste. Whisk in oil in a slow stream. Vinaigrette may be made 3 hours ahead and chilled, covered. Bring vinaigrette to room temperature before proceeding.
YUMMY BALSAMIC VINAIGRETTE CHICKEN BREASTS
I had this in a pile with other recipes. I am marinating my chicken now and will prepare this for dinner this evening. I'm posting it for safe keeping. To save calories, you could substitute chicken broth for the olive oil. Prep time does not include marinating time in the refrigerator.
Provided by Debaylady
Categories Chicken
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine vinegar, oil, honey, salt and mustard.
- Mix well with a whisk.
- Place chicken in a glass dish. Pour 4 tablespoons vinaigrette over chicken.
- Marinate 25 minutes in the refrigerator, turning once.
- Grill or saute' chicken breasts until done.
- Use balance of vinaigrette to drizzle on your dinner salad.
Nutrition Facts : Calories 328.9, Fat 19.4, SaturatedFat 2.9, Cholesterol 68.4, Sodium 371.8, Carbohydrate 10.8, Sugar 10.8, Protein 27.3
CHICKEN VINAIGRETTE
This wonderful one pot dish is put together in no time at all. It makes such a delicious supper, your family will be requesting it often.-Jean Pare, Vermilion, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a nonstick skillet, brown chicken in oil. Sprinkle with salt and pepper. Remove and keep warm. In the drippings, saute onion and garlic until tender. Stir in the carrots, potatoes, water and seasonings; top with chicken. Reduce heat; cover and simmer for 25 minutes, stirring occasionally. Stir in additional water if needed. Add peppers and green onions. Cover and cook until chicken juices run clear and vegetables are tender, about 5 minutes. Stir in vinegar; heat through.
Nutrition Facts :
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GRILLED CHICKEN WITH CARAMELIZED LEMON VINAIGRETTE
From lifeloveandgoodfood.com
Category Main DishCalories 692 per servingTotal Time 20 mins
- Pat the chicken dry with paper towels, then place them in a large ziplock plastic bag or between 2 pieces of plastic wrap. Use a plastic meat mallet or the palm of your hand to pound the chicken to an even thickness, about ½ inch.
- Brush the chicken with the olive oil and sprinkle evenly with salt and pepper. Place on the preheated grill and cook, without turning, for 5 minutes. Turn the chicken and cook on the other side for another 4 to 5 minutes.
- Remove the chicken to a platter and baste immediately with the vinaigrette. Loosely cover the chicken with aluminum foil and allow to rest for 5 minutes. Serve drizzled with more vinaigrette.
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