EASY LEMON & GARLIC DRESSING - SUGAR FREE
Steps:
- Place all ingredients in a small glass mason jar with lid
- Shake really well to blend completely
Nutrition Facts : Calories 67 kcal, Fat 7 g, SaturatedFat 1 g, Sodium 203 mg, ServingSize 1 serving
LEMON GARLIC SALAD DRESSING RECIPE
Spruce up your salad game this summer with this lip-smacking Lemon Garlic Salad Dressing.
Provided by Neha Mathur
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- Add all the ingredients in a glass jar.
- Close the lid of the jar tightly.
- Shake vigorously to blend nicely.
- Use over salads.
Nutrition Facts : Calories 127 kcal, Fat 14 g, SaturatedFat 1 g, Sodium 294 mg, ServingSize 1 serving
LEMON GARLIC DRESSING -MEDITERRANEAN
I just love this recipe, I have been putting it on everything! It is mild and fresh. Goes wonderfully on a fresh salad from the garden. It is delicious drizzled on pizza, bread, noodles etc. I found this in a cookbook by Nancy Harmon Jenkins.
Provided by Leahs Kitchen
Categories Salad Dressings
Time 5m
Yield 1/4 cup, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Chop garlic and place in a bowl, add salt.
- Crush salt and garlic into a paste.
- Add remaining ingredients stir and enjoy on whatever you like!
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-GARLIC VINAIGRETTE
Use this recipe when making our Green Bean, Shell Bean, and Sweet Onion Fattoush.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- Whisk together lemon juice, lemon zest, and garlic; season with salt. Whisking constantly, pour in oil in a slow, steady stream and whisk until emulsified. Season with pepper. Let stand 15 minutes; remove and discard garlic before serving.
LEMON-GARLIC KALE SALAD
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams
CREAMY LEMON DRESSING
This tangy lemony dressing makes a creamy addition to salads or is great drizzled over grilled fish. Try it over a butter lettuce, grape tomatoes, and English cucumber salad. Try substituting plain Greek yogurt for the sour cream.
Provided by Ava Flavah!
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Combine lemon juice, lemon zest, garlic, Dijon mustard, salt, and pepper in a bowl. Slowly whisk olive oil into the lemon juice mixture until thickened. Whisk sour cream into the mixture. Transfer the dressing to a sealable container.
- Refrigerate 15 minutes to overnight.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 2.3 g, Cholesterol 6.3 mg, Fat 16.5 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 3.7 g, Sodium 112.2 mg, Sugar 0.3 g
LEBANESE LEMON SALAD DRESSING
Tangy, zesty, garlicky lemon and olive oil flavors blend in this dressing that compliments salads which include some type of grilled meat and baked or fried pita chips in the place of croutons. This dressing is best with salads containing grilled chicken, shrimp or fish. It is very tangy but absolutely yummy.
Provided by Laura
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 2.4 g, Fat 18.7 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 320.5 mg, Sugar 0.5 g
THE REALTOR'S LEMON GARLIC SALAD DRESSING
Make and share this The Realtor's Lemon Garlic Salad Dressing recipe from Food.com.
Provided by Realtor by day
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Place the dressing ingredients in a container that has a tight-fitting lid and shake until well mixed.
LEMON GARLIC SALAD DRESSING (WITH VARIATIONS)
Steps:
- Gather the ingredients.
- Peel and mince the garlic (you can use a garlic press if you like; presses tend to bring out the bitterness in garlic, but some people don't seem to notice it).
- If you're making a salad in the next few hours, put the garlic in a large salad bowl. (If you're making the dressing ahead of time, put the garlic in a sealable jar.)
- Add the lemon juice, lemon zest, salt, pepper, and mustard. Whisk to combine everything (or seal and shake the jar).
- Whisk in the olive oil (or, again, seal the jar and shake it vigorously).
- Taste and adjust salt and pepper to taste. If the dressing is too zingy for you, feel free to add more olive oil to soften the flavor. A bit more salt will help temper the acid kick, too.
- Use the vinaigrette-style dressing immediately. If you've made the dressing in the salad bowl, just add the greens to that big bowl and toss.
Nutrition Facts : Calories 131 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 366 mg, Sugar 0 g, Fat 14 g, ServingSize 2 Ounces Sauce (3 Servings), UnsaturatedFat 0 g
SIMPLE AND DELICIOUS LEMON/LIME GARLIC SALAD DRESSING
Make and share this Simple and Delicious Lemon/Lime Garlic Salad Dressing recipe from Food.com.
Provided by Trisha123
Categories Salad Dressings
Time 15m
Yield 5 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in bowl.
- Whisk together.
- Pour over salad.
- It may seem like a lot of dressing, but you need a lot to get the true flavor of this.
- Use no more than 3 hours after making or the garlic flavor will be too much.
- This is so amazingly delicious for the simplicity of it!
Nutrition Facts : Calories 206.4, Fat 21.6, SaturatedFat 3, Sodium 466.6, Carbohydrate 5, Fiber 0.2, Sugar 1.1, Protein 0.3
MAKE-YOUR-OWN SALAD WITH LEMON GARLIC DRESSING
Categories Salad Fish Leafy Green Vegetable Low/No Sugar Gourmet
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Make dressing:
- Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, lemon juice, vinegar, zest, and pepper and whisk in oil until emulsified. (Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before serving.)
- Cut 1-inch flowerets from broccoli, reserving remainder for another use. Separate romaine into leaves. (Broccoli and romaine may be prepared 1 day ahead and chilled in airtight containers.)
- Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Plunge broccoli into ice water to stop cooking and drain well.
- Peel carrots and with a mandoline or other manual slicer or in a food processor finely shred. Halve onion lengthwise and slice very thin crosswise.
- Arrange vegetables and anchovies decoratively on platters and in serving bowls and pour dressing into a cruet.
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