Lemon Garlic Salad Dressing Recipes
LEMON GARLIC DRESSING -MEDITERRANEAN
I just love this recipe, I have been putting it on everything! It is mild and fresh. Goes wonderfully on a fresh salad from the garden. It is delicious drizzled on pizza, bread, noodles etc. I found this in a cookbook by Nancy Harmon Jenkins.
Provided by Leahs Kitchen
Categories Salad Dressings
Time 5m
Yield 1/4 cup, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Chop garlic and place in a bowl, add salt.
- Crush salt and garlic into a paste.
- Add remaining ingredients stir and enjoy on whatever you like!
THE REALTOR'S LEMON GARLIC SALAD DRESSING
Make and share this The Realtor's Lemon Garlic Salad Dressing recipe from Food.com.
Provided by Realtor by day
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 5
Steps:
- Place the dressing ingredients in a container that has a tight-fitting lid and shake until well mixed.
LEMON-Y GARLIC SALAD DRESSING
I needed a salad dressing for my lunch salad. Felt like something lemon-y, so I combined the lemon juice with the garlic and olive oil. Had a small piece of cheese, so I grated it up and added it.
Provided by seashell
Categories Salad Dressings
Time 5m
Yield 12 ounces
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a food processor, or just wisk together.
Nutrition Facts : Calories 165.9, Fat 18.2, SaturatedFat 2.6, Cholesterol 0.7, Sodium 13.3, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 0.4
MAKE-YOUR-OWN SALAD WITH LEMON GARLIC DRESSING
Categories Salad Fish Leafy Green Vegetable Low/No Sugar Gourmet
Yield Serves 8 to 10
Number Of Ingredients 13
Steps:
- Make dressing:
- Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, lemon juice, vinegar, zest, and pepper and whisk in oil until emulsified. (Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before serving.)
- Cut 1-inch flowerets from broccoli, reserving remainder for another use. Separate romaine into leaves. (Broccoli and romaine may be prepared 1 day ahead and chilled in airtight containers.)
- Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Plunge broccoli into ice water to stop cooking and drain well.
- Peel carrots and with a mandoline or other manual slicer or in a food processor finely shred. Halve onion lengthwise and slice very thin crosswise.
- Arrange vegetables and anchovies decoratively on platters and in serving bowls and pour dressing into a cruet.
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