Lemon Rosemary Vinaigrette Recipes

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LEMON ROSEMARY VINAIGRETTE



Lemon Rosemary Vinaigrette image

Make and share this Lemon Rosemary Vinaigrette recipe from Food.com.

Provided by dicentra

Categories     Salad Dressings

Time 5m

Yield 2 cups

Number Of Ingredients 5

2 lemons, juice and zest of
2 tablespoons chopped shallots
2 garlic cloves, minced (2 tsp.)
1 1/2 teaspoons chopped fresh rosemary
1 cup olive oil

Steps:

  • Whisk together 1/2 cup lemon juice, 2 Tbs. lemon zest, shallots, garlic, and rosemary in bowl.
  • Slowly pour in olive oil while whisking. Season with salt and pepper.

Nutrition Facts : Calories 978.8, Fat 108.1, SaturatedFat 14.9, Sodium 4.5, Carbohydrate 6.8, Fiber 0.3, Sugar 1.2, Protein 0.6

LEMON VINAIGRETTE



Lemon Vinaigrette image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 3

1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

THE BEST LEMON VINAIGRETTE



The Best Lemon Vinaigrette image

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

¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup olive oil
2 tablespoons fresh lemon juice

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



Lemon Vinaigrette image

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

2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
6 tablespoons extra virgin olive oil

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.

ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE



Roasted Vegetables with Balsamic-Lemon Vinaigrette image

Categories     Vegetable     Roast     Thanksgiving     Vegetarian     Kid-Friendly     Back to School     Squash     Sweet Potato/Yam     Fall     Brussels Sprout     Bon Appétit     Small Plates

Yield Serves 10

Number Of Ingredients 9

12 baby beets, trimmed, peeled
2 pounds red-skinned sweet potatoes (yams; about 3 medium), peeled, cut into 1-inch pieces
2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices
1 1/2 pounds brussels sprouts, trimmed, halved lengthwise
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 whole garlic head, top 1/2 inch trimmed
1/4 cup balsamic vinegar
2 teaspoons grated lemon peel

Steps:

  • Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
  • Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.

LEMON ROSEMARY DRESSING



Lemon Rosemary Dressing image

Make and share this Lemon Rosemary Dressing recipe from Food.com.

Provided by Brenda.

Categories     Salad Dressings

Time 10m

Yield 12 serving(s)

Number Of Ingredients 5

1 sprig rosemary
1 garlic clove, peeled
1 strip lemon peel (about a 1-inch x 1/2-inch strip)
3/4 cup olive oil
1/4 cup lemon juice

Steps:

  • Place the rosemary and garlic on a cutting board. Lightly crush both with a heavy knife.
  • Put the rosemary, garlic, and lemon peel in a clean bottle or jar with a tight fitting lid.
  • Pour in the oil and the lemon juice and cap tightly. Shake well.
  • This dressing will keep for a week in the refrigerator. Shake well before serving.
  • 12-1 tbsp servings.

Nutrition Facts : Calories 121, Fat 13.5, SaturatedFat 1.9, Sodium 0.4, Carbohydrate 0.5, Sugar 0.1

BALSAMIC-ROSEMARY VINAIGRETTE



Balsamic-Rosemary Vinaigrette image

Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3/4 cup

Number Of Ingredients 8

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 small garlic clove
1 tablespoon fresh rosemary leaves (or 1/4 teaspoon dried)
2 tablespoons water
1/2 teaspoon coarse salt
1/4 teaspoon ground pepper
1/2 cup extra-virgin olive oil

Steps:

  • In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.

Nutrition Facts : Calories 86 g, Fat 9 g

LEMON VINAIGRETTE



Lemon Vinaigrette image

Yield make about 2 cups

Number Of Ingredients 5

1 cup extra-virgin olive oil
2/3 cup fresh lemon juice
2 tablespoons finely chopped shallots
2 teaspoons kosher salt
1 sprig fresh rosemary

Steps:

  • In a bowl, combine the oil, lemon juice, shallots, and salt and whisk until the vinaigrette emulsifies. Add the rosemary sprig, cover, and set aside for 1 hour. Remove the rosemary before using. Keeps well if refrigerated for up to 1 week.

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