Meyer Lemon Vinaigrette Recipe 475

MEYER LEMON CITRUS VINAIGRETTE RECIPE

Meyer Lemon Citrus Vinaigrette Recipe image

Meyer Lemon Citrus Vinaigrette is a homemade salad dressing recipe made in minutes to use all week long. Flavor-packed, low sugar, and keto.

Provided by Lisa Hatfield

Time 5m

Number Of Ingredients 5

Ingredients

1/4 cup Meyer lemon juice
1/2 cup extra virgin olive oil
1/2 teaspoon Kosher sea salt
1/4 teaspoon fresh cracked pepper
2 tablespoons Dijon mustard

Steps:

Add the sea salt, pepper, Dijon mustard, extra virgin olive oil, and Meyer lemon juice in the pint jar.
Place the lid on the jar and shake for about a minute or two until well combined.
Store chilled in the refrigerator, take out about 30 minutes before reusing, and shake right before pouring on salad.

Nutrition Facts : ServingSize 8 g, Calories 124 kcal, Carbohydrate 1 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 188 mg, Fiber 1 g, Sugar 1 g

MEYER LEMON VINAIGRETTE

Meyer Lemon Vinaigrette image

When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.

Provided by France C

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

Time 10m

Yield 4

Number Of Ingredients 8

Ingredients

¼ cup extra-virgin olive oil
3 tablespoons Meyer lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon freshly grated Parmesan cheese
1 small garlic clove
½ teaspoon Meyer lemon zest
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 1.3 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.2 g, Sodium 165.6 mg, Sugar 0.7 g

CREAMY MEYER LEMON DRESSING

Creamy Meyer Lemon Dressing image

This delicate, lemony dressing is wonderful with most lettuces, both delicate and robust. I especially like it with endive. If you can find it, lemon-scented olive oil, sold in some gourmet shops, will add a delicious flavor.

Provided by Martha Rose Shulman

Categories easy, quick, weekday, condiments

Time 20m

Yield 1 1/3 cups

Number Of Ingredients 7

Ingredients

2 tablespoons finely diced shallot
1/8 to 1/4 teaspoon kosher salt, to taste
1/4 cup freshly squeezed Meyer lemon juice
Freshly ground pepper
1/2 cup extra virgin olive oil plus 1 to 2 tablespoons for thinning out, if desired
1/4 cup buttermilk or plain yogurt
1 tablespoon lemon-scented olive oil optional

Steps:

Soak the shallot in cold water for five minutes. Drain and dry on a doubled-over paper towel. Then combine with the salt and lemon juice in a small bowl. Let sit for 15 minutes. Add the pepper, then whisk in the olive oil and buttermilk or yogurt.

Nutrition Facts : @context http, Calories 450, UnsaturatedFat 40 grams, Carbohydrate 4 grams, Fat 49 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 7 grams, Sodium 145 milligrams, Sugar 2 grams

MEYER LEMON VINAIGRETTE

Meyer Lemon Vinaigrette image

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

Provided by adriannas

Categories Salad Dressings

Time 15m

Yield 1 pint

Number Of Ingredients 9

Ingredients

2 1/2 meyer lemons (juiced for a total of 1/2 cup fresh Meyer Lemon juice)
2 tablespoons red wine vinegar
2 garlic cloves
1 tablespoon prepared whole grain mustard
1 tablespoon dried Italian herb seasoning
2 tablespoons honey
1 tablespoon granulated sugar or 1 tablespoon sugar substitute
1 pinch salt
1 1/2 cups extra virgin olive oil

Steps:

Combine all ingredients except oil in a blender.
Pulse a few times to chop garlic thoroughly and mix ingredients together.
On low speed, slowly add olive oil to mixture in a steady stream.
Add oil until mixture has emulsified to a vinaigrette.
When completely blended, serve over salad.

Nutrition Facts : Calories 3126.2, Fat 325.3, SaturatedFat 44.9, Sodium 341.2, Carbohydrate 69.6, Fiber 6.6, Sugar 52.5, Protein 3.5

MEYER LEMON VINAIGRETTE

Meyer Lemon Vinaigrette image

Once you try this easy vinaigrette recipe, you'll want to use it in every meal. Meyer lemon adds acidity, while the sweetness from the honey and the sharpness from the shallot counterbalance to create a bright, flavorful vinaigrette.

Provided by Carolyn Casner

Categories Vinaigrette Salad Dressing Recipes

Time 5m

Number Of Ingredients 8

Ingredients

¾ cup extra-virgin olive oil
⅓ cup Meyer lemon juice
2 tablespoons minced shallot
1 tablespoon rice vinegar
1 tablespoon Dijon mustard
1 teaspoon honey
¾ teaspoon salt
⅛ teaspoon ground pepper

Steps:

Place oil, lemon juice, shallot, vinegar, mustard, honey, salt and pepper in a jar with a tight-fitting lid. Shake until well blended.

Nutrition Facts : Calories 132 calories, Carbohydrate 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 176 mg, Sugar 1 g

MEYER LEMON VINAIGRETTE RECIPE - (4.7/5)

Meyer Lemon Vinaigrette Recipe - (4.7/5) image

Provided by KatrinaB

Number Of Ingredients 5

Ingredients

1 Lemon, juiced
2 teaspoons honey
1 Tablespoon white balsamic vinegar
3 Tablespoons Fiore Meyer Lemon Olive Oil
Dash of sea salt and cracked black pepper

Steps:

In a medium bowl juice one lemon. Whisk in honey and vinegar. Vigorously whisk in the olive oil slowly to emulsify. Finish with a dash of sea salt and cracked black pepper. Serve with salad greens.

MEYER LEMON DRESSING

Meyer Lemon Dressing image

Categories Lemon

Yield Makes about 3/4 cup

Number Of Ingredients 8

Ingredients

1/2 teaspoon finely grated lemon zest
1/4 cup fresh Meyer lemon juice, or 3 tablespoons fresh lemon juice plus 1 tablespoon fresh orange juice
1 tablespoon red wine vinegar
2 tablespoons mayonnaise
1 heaping tablespoon whole grain mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil

Steps:

Whisk together the lemon zest and juice, vinegar, mayonnaise, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.

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