Sprightly Lemon Vinaigrette Recipes

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

Ingredients

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.

LEMON VINAIGRETTE DRESSING

Lemon Vinaigrette Dressing image

This Lemon Vinaigrette Dressing is filled with the fresh flavors of lemon and herbs and perfect to toss with a salad or use as a dip or marinade.

Provided by Kimber

Categories Salad

Time 10m

Number Of Ingredients 9

Ingredients

3/4 cup olive oil
1/2 cup fresh lemon juice
2 tbsp white vinegar
1 tbsp dijon mustard
2 cloves garlic (pressed)
2 tsp white sugar
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper

Steps:

Combine all ingredients in a dressing container or mason jar.
Whisk well until the dressing is emulsified (combined well and not separating)
Store in an airtight container in the refrigerator until ready to use. Whisk or shake well before each use. Enjoy!

Nutrition Facts : ServingSize 1 Tbsp, Calories 65 kcal, Carbohydrate 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 49 mg, Sugar 1 g, UnsaturatedFat 6 g

FARRO SALAD

Farro Salad image

Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.

Provided by David Tanis

Categories dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 pound skinny green beans (haricots verts), topped and tailed
1/2 pound sugar snap peas or snow peas, topped and tailed
1 cup farro
3 tablespoons finely diced shallots
Salt and pepper
3 tablespoons lemon juice
1 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
1/2 pound medium to large asparagus, tough ends snapped off
2 medium firm, ripe avocados
A handful of basil leaves

Steps:

Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
Arrange dressed vegetables over farro, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams

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

Ingredients

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

ARUGULA AND SMOKED MOZZARELLA SALAD WITH LEMON VINAIGRETTE

Arugula and Smoked Mozzarella Salad with Lemon Vinaigrette image

Categories Salad Cheese Leafy Green Appetizer No-Cook Vegetarian Lunch Mozzarella Lemon Pine Nut Arugula Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 12-ounce head radicchio, halved, cored, very thinly sliced
3 cups (packed) arugula
1/2 cup thinly sliced drained oil-packed sun-dried tomatoes
2 tablespoons fresh lemon juice
1/4 cup olive oil
6 tablespoonspine nuts, toasted
9 ounces smoked mozzarella, cut into 1/8- to 1/4-inch-thick slices

Steps:

Mix radicchio, arugula, and tomatoes in large bowl. Place lemon juice in small bowl. Gradually whisk in olive oil. Season dressing with salt and pepper. Add to salad; toss. Divide among 6 plates. Sprinkle salads with nuts. Serve with cheese.

LEMON VINAIGRETTE

Lemon Vinaigrette image

This easy lemon vinaigrette recipe is a great one to have in your back pocket. It's delicious and versatile - perfect for tossing with salads, roasted vegetables, and more!

Provided by Jeanine Donofrio

Categories Component

Number Of Ingredients 8

Ingredients

1/4 cup fresh lemon juice
1 small garlic clove (grated)
1 teaspoon Dijon mustard
1/4 teaspoon sea salt (more to taste)
Freshly ground black pepper
1/2 teaspoon honey or maple syrup (optional)
1/4 to 1/3 cup extra-virgin olive oil
1/2 teaspoon fresh or dried thyme (optional)

Steps:

In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
If your dressing is too tangy, add more olive oil, to taste.
Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

ALEXIA'S LEMONY VINAIGRETTE

Alexia's Lemony Vinaigrette image

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

Ingredients

¼ cup olive oil
1 lemon, juiced and zested
1 tablespoon white sugar
1 teaspoon Dijon mustard
kosher salt to taste
freshly ground black pepper to taste

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

Lemon Vinaigrette image

Provided by Ina Garten

Categories condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 3

Ingredients

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.

SPRIGHTLY LEMON VINAIGRETTE

Sprightly Lemon Vinaigrette image

Provided by Sarah Huck

Categories Citrus Fruit Salad Dressing Lemon

Yield provides about 1 cup vinaigrette

Number Of Ingredients 6

Ingredients

2 garlic cloves, finely chopped
3 to 4 tablespoons freshly squeezed lemon juice, to taste
Kosher salt, to taste
Freshly milled black pepper, to taste
3/4 cup extra-virgin olive oil
1 small, clean jar

Steps:

In a bowl, whisk together the garlic, lemon juice, salt, and pepper. Whisk in the oil. Transfer to an airtight jar and screw tightly shut. Chill for up to 1 week.

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