Lemon Soy Vinaigrette Recipes
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 VINAIGRETTE
Steps:
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
LEMON-SOY VINAIGRETTE
Categories Citrus Soy No-Cook Vegetarian Quick & Easy Salad Dressing Lemon Vegan Soy Sauce Gourmet
Number Of Ingredients 6
Steps:
- Combine all ingredients except olive oil. Whisk in olive oil.
MAURA'S LEMON & SOY VINAIGRETTE
This simple, versatile dressing works well with green salads, but is also wonderful on hot & cold veggie dishes. You could even use it as a marinade to add a subtle little punch of flavor!
Provided by Maura666
Categories Salad Dressings
Time 6m
Yield 2/3 cup, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, combine lemon juice, rosemary, pepper, and bay leaf.
- Microwave for 1 minute.
- Remove and discard bay leaf from lemon juice.
- Pour juice into a small glass jar, or your favorite dressing cruet.
- Add vinegar, sugar, soy sauce, and oil.
- Shake thoroughly to blend all of the ingredients.
- Don't forget to shake well before serving!
Nutrition Facts : Calories 37.9, Fat 3.4, SaturatedFat 0.5, Sodium 251.7, Carbohydrate 1.6, Fiber 0.1, Sugar 1, Protein 0.5
SOY VINAIGRETTE
I was introduced to this recipe when I was a little girl. Our neighbor used to make it and we would drink it by the capful! (I also ate whole lemons and limes) If you enjoy pungent flavors, drizzle this over a green salad and it should hit the spot. Amounts are approximate, so adjust to your palate.
Provided by Marla Swoffer
Categories Salad Dressings
Time 3m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredient in a jar or cruet.
- (it's important to shake it well before each pour).
ALEXIA'S LEMONY VINAIGRETTE
Lemony dressing to serve over greens or as a finishing sauce. Especially great with fresh spinach leaves and freshly sliced avocado.
Provided by Alexia Patramanis
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk olive oil, lemon juice, lemon zest, sugar, Dijon mustard, kosher salt, and black pepper together in a bowl until creamy and smooth.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 3 g, Fat 9 g, Fiber 0.1 g, SaturatedFat 1.2 g, Sodium 87.8 mg, Sugar 2.3 g
LEMON VINAIGRETTE
This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's [Wine.Dine.Donate program](/articlesguides/entertaining/winedinedonate) and is used in his [Summer Salad](/recipes/food/views/238787). The recipe makes more than enough lemon oil, but it stores well in the refrigerator and can be served with fish or used to flavor dips.
Provided by Dan Barber
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- In medium heavy saucepan over very low heat, combine oil, lemon peel, lemon thyme, and lemongrass. Cook, uncovered, until aromatic, about 1 hour. Do not let oil boil. Remove from heat and cool to room temperature. Strain through fine-mesh sieve into medium heatproof container and refrigerate until cool, about 1 hour. (Oil can be refrigerated, in airtight container, up to 5 days).
- In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving.)
LEMON HERB VINAIGRETTE
Steps:
- In a medium bowl, combine lemon juice, mustard and shallots. Season with salt and pepper. Slowly add olive oil, whisking to emulsify. Stir in tarragon, parsley, basil, chives and capers. Season to taste with salt and pepper. Serve with poached bass.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 24 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 123 milligrams, Sugar 1 gram, TransFat 0 grams
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