Lemon Dill Vinaigrette Recipes
STEAMED CARROTS WITH LEMON-DILL VINAIGRETTE
These are knife-and-fork carrots for your next gathering. Steaming them whole retains their carroty essence; tossing them with lemon-dill vinaigrette while they are still warm allows them to absorb lots of flavor.
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.
- Fill a medium wide-mouthed pot with 2 inches of water. Set a collapsible steamer basket insert into the pot, then bring to a simmer over medium-high heat.
- Put the carrots in the steamer basket and cook, covered, until tender when pierced with a knife, about 8 minutes. Gently toss the warm carrots with the dressing in a large shallow serving dish. Allow the dressing to absorb into the carrots for 5 minutes before serving.
MALAGUENA LEMON AND DILL VINAIGRETTE
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
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
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
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.
LEMON DILL VINAIGRETTE
This recipe was emailed to me as part of a salad recipe. The dressing intrigued me. It is wonderful over chicken salad with mixed greens or mixed with tuna for a deliciously different tuna salad. "The Best Diabetes Cookbook" by Katherine Younker.
Provided by PaulaG
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, whisk together vinegar, lemon juice, water, onion, garlic and dill.
- Whisk in oil until thoroughly combined; allow to sit at room temperature for 30 to 60 minutes before serving to allow flavors to blend.
- Refrigerate leftovers, allow to come to room temperature before serving.
Nutrition Facts : Calories 104.6, Fat 10.2, SaturatedFat 1.4, Sodium 4.4, Carbohydrate 3.2, Fiber 0.2, Sugar 2.1, Protein 0.2
LEMON VINAIGRETTE
Steps:
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
DILL VINAIGRETTE
This quick-to-fix combination is my favorite salad dressing. It gets its pleasant herb flavor from dill weed, celery seed and a handful of other seasonings. -Joyce Clifford of Mansfield, Ohio
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 2/3 cup.
Number Of Ingredients 11
Steps:
- In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Serve with salad. Refrigerate leftovers; shake well before serving.
Nutrition Facts : Calories 77 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 118mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
POTATO SALAD WITH LEMON-DILL VINAIGRETTE
I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.
Provided by appleydapply
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
- Add the celery and onion to the potatoes.
- Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
- Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
- If desired, add more salt, pepper, or lemon juice to taste.
- Serve warm or at room temperature.
LEMON-DILL VINAIGRETTE
Chopped fresh dill and finely chopped lemon zest make the difference in this delicious homemade Lemon-Dill Vinaigrette.
Provided by My Food and Family
Categories Home
Time 5m
Yield 16 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Whisk all ingredients except oil in medium bowl until blended. Gradually add oil, whisking constantly after each addition until well blended.
- Pour into container with tight-fitting lid. Refrigerate up to 2 weeks before using as desired.
Nutrition Facts : Calories 160, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 1 g, Protein 0 g
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