Lemon And Olive Oil Dressing Recipes

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HUMMUS, LEMON, AND OLIVE OIL DRESSING



Hummus, Lemon, and Olive Oil Dressing image

Try this dressing on roasted vegetables, or swap it for the mustard on a veggie burger.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes 1/4 cup

Number Of Ingredients 5

1/4 cup hummus
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
Coarse salt and freshly ground black pepper
Bitter greens, such as escarole

Steps:

  • Whisk together hummus, olive oil, and lemon juice. Season with salt and pepper. Serve on greens.

LEMON AND OLIVE OIL DRESSING



Lemon and Olive Oil Dressing image

A classic Mediterranean salad dressing that's simple and so good - makes a great marinade for grilled chicken, too.

Provided by JackieOhNo

Categories     Salad Dressings

Time 10m

Yield 1 cup

Number Of Ingredients 6

1 tablespoon sea salt
3 garlic cloves, minced
1/2 cup fresh lemon juice
1/2 cup high-quality extra virgin olive oil
1/2 cup freshly grated parmesan cheese (optional)
1 grated lemon, zest of (optional)

Steps:

  • With a mortar & pestle, make a paste of the salt and minced garlic.
  • Mix together lemon juice and olive oil. Add the salt and garlic mixture to the lemon juice and olive oil in a tightly closed container.
  • Shake well. Sprinkle optional grated Parmesan or lemon zest on top of salad before tossing.

LEMON AND OLIVE OIL DRESSING



Lemon and Olive Oil Dressing image

Along with a classic vinaigrette made with sherry vinegar and red-wine vinegar, this is an all-purpose dressing I turn to time and again.

Provided by Patricia Wells

Categories     HarperCollins     Salad Dressing     Lemon Juice

Yield Makes about 1/4 cup

Number Of Ingredients 5

1/4 teaspoon lemon zest salt, or fine sea salt to taste
1 tablespoon freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
Special Equipment
A small jar with a lid

Steps:

  • In the jar, combine the salt and lemon juice. Cover with the lid and shake to blend. Add the oil and shake once more. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 3 days. Shake to blend again before using.)

LEMON OLIVE OIL DRESSING



Lemon Olive Oil Dressing image

Make and share this Lemon Olive Oil Dressing recipe from Food.com.

Provided by Chef Joey Z.

Categories     Salad Dressings

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

5 tablespoons olive oil
2 tablespoons tamari
2 garlic cloves (pressed)
2 tablespoons lemon juice

Steps:

  • Blend all ingredients and serve on your favourite green salad.
  • Bon appetit.

Nutrition Facts : Calories 317.4, Fat 33.8, SaturatedFat 4.7, Sodium 1006.8, Carbohydrate 3.3, Fiber 0.3, Sugar 0.7, Protein 2.1

LEMON-OLIVE OIL DRESSING



Lemon-Olive Oil Dressing image

This simple dressing is wonderful as is, especially on a simple green salad, but it also makes a fantastic starting point for more elaborate dressings.

Provided by Monte Farber and Amy Zerner

Categories     HarperCollins     Salad Dressing     Lemon     Lemon Juice     Garlic     Mustard

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Zest of 1 organic lemon
1/3 cup lemon juice
1 cup olive oil
1/2 small garlic clove, minced
1 teaspoon Dijon mustard
1 teaspoon seasoned salt
1 teaspoon lemon pepper

Steps:

  • Combine all the ingredients in a mason jar or other sealable container, seal tightly, and shake well until emulsified. You can also combine everything in a food processor, give it a good whiz, and store in a clean jar or other container with a tight-fitting lid.

BAKED COD WITH LEMON AND OLIVE OIL



Baked Cod with Lemon and Olive Oil image

Fish doesn't get simpler than this no-fail recipe. From ® Prevention Healthy Cooking.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

4 cod fillets (6 oz each), each 1" thick
1 1/2 tablespoons lemon juice
1 tablespoon olive oil
2 cloves garlic, finely chopped, or 1/4 teaspoon garlic powder
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon sweet Hungarian paprika, if desired

Steps:

  • Heat oven to 400° F.
  • Arrange fillets in a 13 x 9-inch baking dish. Drizzle with lemon juice and oil; sprinkle with garlic, thyme, salt, pepper, and paprika, and lightly rub it in. Bake until flesh is completely opaque but still juicy, 15 to 20 minutes. Serve with pan juices spooned over the top.

Nutrition Facts : Calories 180, Carbohydrate 0 g, Cholesterol 90 mg, Fat 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 0 g, TransFat 0 g

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