Vegan Lemon Vinaigrette Dressing Recipes

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EASY MEYER LEMON VINAIGRETTE (VEGAN FRIENDLY)



Easy Meyer Lemon Vinaigrette (Vegan Friendly) image

When we spotted this recipe in the February 2011 issue of Sunset we knew it had to be good. I prepared two versions: one with dark aged balsamic and the second with white balsamic. For a vegan version, skip the mayonnaise or use an egg-free mayonnaise. It was suggested to try the dressing on greens such as oak leaf, mizuna and/or arugula. My husband and I enjoyed it on all three and it was especially tasty on zippy arugula! I would skip the garlic depending on your main dish and/or other items on the menu.

Provided by COOKGIRl

Categories     Salad Dressings

Time 10m

Yield 1/4 cup

Number Of Ingredients 8

1 meyer lemon, zest of
2 tablespoons meyer lemon juice (approximately 1 large lemon)
2 tablespoons extra virgin olive oil
1/4 teaspoon fine sea salt, to taste
1 teaspoon balsamic vinegar
1 teaspoon mayonnaise (I'm sure plain yogurt, milk or cream, creme fraiche, sour cream, etc. would do if you're in a bind)
1/2 teaspoon sugar
1 small garlic clove, finely minced

Steps:

  • In a non-reactive bowl whisk the ingredients together until smooth.
  • Vinaigrettes taste better if they are prepared at least 1 hour in advance of serving.

Nutrition Facts : Calories 1224.5, Fat 115.9, SaturatedFat 16.1, Cholesterol 5.1, Sodium 2481.9, Carbohydrate 60.4, Fiber 10, Sugar 24.4, Protein 5.2

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