MEYER LEMON CITRUS VINAIGRETTE RECIPE
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
Categories Salads & Dressing
Time 5m
Number Of Ingredients 5
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 RECIPE
Steps:
- Add all ingredients to a medium resealable jar. Seal tightly. Shake to mix well. Serve over top of salads or use as a marinade.
Nutrition Facts : ServingSize 2 tbsp, Calories 126 kcal, Carbohydrate 1.7 g, Protein 0.1 g, Fat 13.6 g, SaturatedFat 1.9 g, Sodium 153 mg, Fiber 0.1 g, Sugar 1 g, UnsaturatedFat 11.3 g
CREAMY MEYER LEMON DRESSING
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
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 DRESSING
This is great on oysters, grilled fish, chicken, and salads, or you can toss it with roasted or grilled veggies like asparagus and beets. This keeps for several days in the refrigerator. Came from The Big Sur bakery.
Provided by aronsinvest
Categories Salad Dressings
Time 10m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 7
Steps:
- Pour the orange juice into a small saucepan and reduce it over medium-high heat until syrupy, 5 to 7 minutes - you should be left with about 1 tablespoon. Put the reduced orange juice, vinegar, mustard, salt, lemon juice, and lemon zest into a blender. With the blender running, add the oil in a slow, steady stream, blending until the dressing is thick and emulsified. Transfer the dressing to a plastic container or glass jar and refrigerate until ready to use.
Nutrition Facts : Calories 252.3, Fat 27.3, SaturatedFat 5.4, Sodium 232.3, Carbohydrate 2.7, Fiber 0.1, Sugar 1.9, Protein 0.2
PEPPERY GREENS WITH MEYER-LEMON DRESSING
Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee. Try pairing it with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together lemon juice, mustard, and sugar. Slowly add oil in a thin stream, whisking constantly; generously season with salt and pepper. Add greens; toss until leaves are evenly coated in dressing. Serve.
MEYER LEMON DRESSING
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.
RADISH AND HERB SALAD WITH MEYER LEMON DRESSING
Thinly slicing radishes, celery and fennel, preferably on a mandoline, makes for a salad as ethereally light as the usual baby lettuce, but with a more interesting mix of colors and textures. If you can find watermelon radishes, use them here - they turn a good-looking mix into something truly stunning, with a piquant bite. If you can't find Meyer lemons, substitute regular lemon juice spiked with a touch of orange or tangerine to compensate for the missing sweetness.
Provided by Melissa Clark
Categories dinner, easy, lunch, quick, salads and dressings, appetizer, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine shallot and the lemon zest and juice. Let stand 10 minutes. Whisk in olive oil.
- In a large bowl, combine parsley, celery stalks and leaves, radishes, fennel bulb and fronds, and capers. Toss in dressing. Season with salt and pepper. Drizzle in more oil and lemon juice, if necessary.
Nutrition Facts : @context http, Calories 28, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 216 milligrams, Sugar 2 grams
FRESH FENNEL AND ARUGULA WITH MEYER LEMON DRESSING
I love crunchy fennel and peppery arugula dressed with a slightly sweet dressing made from Meyer lemons-a fresh-tasting pick-me-up. Meyer lemons are only available in the wintertime, so if you can't find them, use regular lemon juice and replace a third of it with fresh orange juice.
Provided by Art Smith
Categories HarperCollins Salad Dinner Fennel Arugula Orange Lemon Juice Winter Quick and Healthy
Yield Serves 4
Number Of Ingredients 8
Steps:
- To prepare the dressing: Place the olive oil and lemon juice in a small glass jar with a lid and season with salt and pepper. Secure the lid and shake until thoroughly combined. Refrigerate until ready to use.
- To prepare the salad: Remove the green, feathery stalks from the fennel bulb, thinly slice the white part of the fennel bulb on a Japanese mandolin or with a knife. The thinner you cut the fennel the better. Place the sliced fennel in a medium mixing bowl and toss with 2 tablespoons of the prepared dressing. Let sit for 30 minutes (this will soften the fennel slices a bit). Add the orange segments to the bowl and toss gently.
- Place the arugula in a medium mixing bowl and toss with remaining dressing.
- Divide the arugula among 4 plates and top with some of the fennel mixture. Season with a twist of freshly ground black pepper.
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