Dilly Lemon Dijon Dressing Recipes

LEMON DIJON DRESSING

Lemon Dijon Dressing image

With lemon juice and Dijon mustard, this super fast dressing has a nice tang that's balanced by a hint of sweetness. Try it on a spinach salad or mixed greens with cucumber and tomatoes. -Bryan Braack, Eldridge, Iowa

Provided by Taste of Home

Categories Lunch

Time 10m

Yield about 1 cup.

Number Of Ingredients 6

Ingredients

1/2 cup lemon juice
1/3 cup light corn syrup
1/4 cup canola oil
1 tablespoon finely chopped red onion
2 teaspoons Dijon mustard
1/2 teaspoon salt

Steps:

Place all ingredients in a jar with a tight-fitting lid; shake well. Just before serving, shake dressing and drizzle over salad; toss to coat.

Nutrition Facts : Calories 94 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

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

LEMON-DIJON CHICKEN SKILLET

Lemon-Dijon Chicken Skillet image

This tender chicken in a luscious lemon-Dijon sauce might look like it came from a nice restaurant, but it's a dish you can cook up in your own kitchen, while staying within budget (and under 400 calories!). The trick is using the cooking juices as the base of the rich-tasting sauce and upping its flavor further with a couple of impactful ingredients, like Dijon, rosemary and lemon. While we often like cooking with boneless chicken thighs for the sake of convenience, bone-in chicken ensures extra flavor in this recipe. Remember to remove the chicken from the pan, so it doesn't overcook while you finish the sauce. Keep the chicken warm, and then plate it all up beautifully. When you serve up this meal, your dinner companions will be impressed, and you can congratulate yourself on pulling off such a nice meal without any extra fuss.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 13

Ingredients

3 teaspoons Dijon mustard
1 teaspoon finely chopped fresh rosemary plus 2 sprigs rosemary
2 teaspoons finely chopped garlic
2 teaspoons lemon juice
6 bone-in chicken thighs, skin removed (about 1 1/2 lb)
1/4 teaspoon salt
1 tablespoon olive oil
1/2 cup finely chopped onion
1/2 cup dry white wine (such as Sauvignon Blanc)
1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
1 tablespoon butter
1 tablespoon Gold Medal™ all-purpose flour
1 tablespoon chopped Italian (flat-leaf) parsley

Steps:

In small bowl, mix 2 teaspoons of the mustard, the chopped rosemary, garlic and 1 teaspoon of the lemon juice. Rub mixture all over chicken thighs; season with salt.
In 12-inch nonstick skillet, heat oil over medium heat. Add thighs; cook 4 minutes on each side until brown. Add onion; cook 2 to 3 minutes or until just softened. Add white wine; stir to deglaze bottom of pan. Add broth and sprigs of rosemary; increase heat to medium-high; heat to simmering. Reduce heat to medium-low; cover and simmer 10 to 13 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken to plate, and keep warm.
Strain cooking liquid; discard solids. Heat butter in same skillet over medium heat. Stir in flour until smooth; cook 1 minute, stirring constantly, until mixture is lightly browned and bubbling. Slowly add cooking liquid; beat with whisk to combine. Add remaining 1 teaspoon mustard and remaining 1 teaspoon lemon juice; cook 1 to 2 minutes or until slightly thickened. Spoon some of sauce over chicken; top with parsley. Serve remaining sauce on the side.

Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 80 mg, Fiber 0 g, Protein 16 g, SaturatedFat 2 1/2 g, ServingSize 1 Thigh and 1/4 Cup Sauce, Sodium 360 mg, Sugar 0 g, TransFat 0 g

LEMON DILL SALAD DRESSING

Lemon Dill Salad Dressing image

This creamy mayonnaise and buttermilk based dressing is perked up by tangy lemon juice and plenty of dill.

Provided by COBRA

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

Time 10m

Yield 12

Number Of Ingredients 4

Ingredients

2 cups mayonnaise
½ cup lemon juice
¼ cup dried dill weed to taste
½ cup buttermilk

Steps:

In a medium bowl, whisk together the mayonnaise, lemon juice, dill and buttermilk. Chill until serving.

Nutrition Facts : Calories 272.5 calories, Carbohydrate 3.1 g, Cholesterol 14.3 mg, Fat 29.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.4 g, Sodium 221.2 mg, Sugar 1.1 g

MALAGUENA LEMON AND DILL VINAIGRETTE

Malaguena Lemon and Dill Vinaigrette image

A full-flavored, tangy dressing to complement any seafood and/or accompanying side dish. Dressing is ready immediately, but giving it 30 minutes for the flavors to blend is ideal.

Provided by Anonymous

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

Time 15m

Yield 1

Number Of Ingredients 7

Ingredients

1 tablespoon white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh dill
¼ teaspoon finely chopped garlic
1 squeeze lemon juice, or to taste
2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper to taste

Steps:

Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into the vinegar mixture. Slowly stream olive oil into the mixture while whisking continuously; keep beating until the dressing is creamy and smooth. Season with salt and pepper.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 4 g, Fat 27 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 3.8 g, Sodium 379 mg, Sugar 0.1 g

LEMON DIJON DRESSING

Lemon Dijon Dressing image

Toss this simple dressing through an easy summer salad.

Provided by Katrina Scott

Categories HarperCollins HarperCollins Salad Dressing Lemon Juice Mustard Honey Vinegar Shallot

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon diced shallot
2 teaspoons Dijon mustard
1 teaspoon honey
2 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of 1 lemon

Steps:

Combine all the ingredients in a food processor, pulsing until the mixture is well combined.

DILLY LEMON DIJON DRESSING

Dilly Lemon Dijon Dressing image

Make and share this Dilly Lemon Dijon Dressing recipe from Food.com.

Provided by dicentra

Categories Low Protein

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 6

Ingredients

1/2 cup chopped fresh dill
1/2 cup chopped fresh parsley
2 garlic cloves, peeled
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
3/4 cup canola oil

Steps:

Combine all of the ingredients except the oil in a blender or food processor.
Process until smooth.
Turn off the blender and pour in about 1/4 cup of the oil.
Turn the blender on, carefully lift the lid and pour in the remaining oil.

Nutrition Facts : Calories 1201.6, Fat 131.8, SaturatedFat 9.4, Sodium 285.7, Carbohydrate 9.4, Fiber 1.9, Sugar 2.1, Protein 2.3

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