Easy Meyer Lemon Vinaigrette Vegan Friendly Recipes

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MEYER LEMON VINAIGRETTE

When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.

Provided by France C

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 10m

Yield 4

Number Of Ingredients 8



Meyer Lemon Vinaigrette image

Steps:

  • Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 1.3 g, Cholesterol 1.1 mg, Fat 14.4 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 2.2 g, Sodium 165.6 mg, Sugar 0.7 g

¼ cup extra-virgin olive oil
3 tablespoons Meyer lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon freshly grated Parmesan cheese
1 small garlic clove
½ teaspoon Meyer lemon zest
¼ teaspoon salt
⅛ teaspoon ground black pepper

EASY MEYER LEMON VINAIGRETTE (VEGAN FRIENDLY)

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



Easy Meyer Lemon Vinaigrette (Vegan Friendly) image

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

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

MEYER LEMON VINAIGRETTE

Make and share this Meyer Lemon Vinaigrette recipe from Food.com.

Provided by adriannas

Categories     Salad Dressings

Time 15m

Yield 1 pint

Number Of Ingredients 9



Meyer Lemon Vinaigrette image

Steps:

  • Combine all ingredients except oil in a blender.
  • Pulse a few times to chop garlic thoroughly and mix ingredients together.
  • On low speed, slowly add olive oil to mixture in a steady stream.
  • Add oil until mixture has emulsified to a vinaigrette.
  • When completely blended, serve over salad.

Nutrition Facts : Calories 3126.2, Fat 325.3, SaturatedFat 44.9, Sodium 341.2, Carbohydrate 69.6, Fiber 6.6, Sugar 52.5, Protein 3.5

2 1/2 meyer lemons (juiced for a total of 1/2 cup fresh Meyer Lemon juice)
2 tablespoons red wine vinegar
2 garlic cloves
1 tablespoon prepared whole grain mustard
1 tablespoon dried Italian herb seasoning
2 tablespoons honey
1 tablespoon granulated sugar or 1 tablespoon sugar substitute
1 pinch salt
1 1/2 cups extra virgin olive oil

LEMON VINAIGRETTE

Came from Ina Garten from the FoodNetwork. She makes it with a grapefruit and avocado salad. I choose to make it with a regular salad and thought it was wonderful! Hope you feel the same!

Provided by Chef Vane V

Categories     Salad Dressings

Time 5m

Yield 1 bag of lettuce, 3 serving(s)

Number Of Ingredients 5



Lemon Vinaigrette image

Steps:

  • Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.

1 tablespoon Dijon mustard
1/4 cup fresh lemon juice
1 1/2 teaspoons kosher salt
3/4 teaspoon fresh ground black pepper
1/2 cup olive oil

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