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From the dark depths of my recipe files.
Simple and quick, this is as good on cooked vegetables as it is on garden greens.
Ingredients: 3 tablespoons fresh lemon juice 1 large garlic clove 3/4 teaspoon salt 1/2 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil Process lemon juice, garlic, salt and mustard in a blender on low speed. Gradually drizzle oil through feed ...
Couscous Salad with Lemon Vinaigrette
Couscous , small round pieces of pasta made from a mixture of semolina flour and water, makes the perfect base for a cold salad. If you’re looking for something other than a sandwich to pack for lunch, this is a...
Watermelon Radish and Fennel Salad with Meyer Lemon Vinaigrette
The first time I stumbled upon watermelon radishes was at the Berkeley Farmers Market, more than two years ago. I was searching for parsnips and thought this was it! The cheery crew at Happy Boy Farms warned me that it...
Salad, up close
A fine chiffonade of romaine lettuce forms the foundation for this light and refreshing spring salad that is often served for Greek Easter celebrations. While Chef Jim Botsacos of Molyvos Restaurant in New York City adds some baby arugula to...
Recipe Intro: 
From the dark depths of my recipe files.
by
dicentra
Recipe Intro: 
Simple and quick, this is as good on cooked vegetables as it is on garden greens.
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RecipeTips.com
Recipe Intro: 
Ingredients: 3 tablespoons fresh lemon juice 1 large garlic clove 3/4 teaspoon salt 1/2 teaspoon Dijon mustard 1/4 cup extra-virgin olive oil Process lemon juice, garlic, salt and mustard in a blender on low speed. Gradually drizzle oil through feed ...
by
Anonymous
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This recipe goes with Confetti Pasta Salad.
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Southern Living OCTOBER 2005
Recipe Intro: 
To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.This recipe goes with Lemon-Basil Shrimp Salad
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Southern Living APRIL 2006
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Sara Quessenberry, Real Simple MAY 2006
Recipe Intro: 
This recipe originally came from the June 2007 edition of Cuisine at Home magazine. This has since become my absolute favorite chicken dish and I have of course altered it a little over the years! My Aunt is a lemon lover and she requests this dish every time I see her!! The crispy crust on the chicken, the tangy lemon vinaigrette and the spice from the pan sauce are really fantastic! This is also pretty quick and easy which is an added bonus!
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Chef #583577