Lemon Walnut Vinaigrette Recipes
LEMON VINAIGRETTE
Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
LEMON WALNUT VINAIGRETTE
Besides being wonderful over mixed salads, this vinaigrette can be used over warmed beets or in a pasta salad
Provided by Abby Girl
Categories Salad Dressings
Time 10m
Yield 1/3 cup
Number Of Ingredients 10
Steps:
- Measure all the ingredients into a container. Shake the contents vigorously.
- The vinaigrette keeps in the fridge for a week.
- Bring to room temperature and shake vigorously again before using.
Nutrition Facts : Calories 1614.4, Fat 177.5, SaturatedFat 20, Sodium 2621.5, Carbohydrate 9.1, Fiber 2.9, Sugar 2.1, Protein 4.3
LEMON VINAIGRETTE
Steps:
- In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
WALNUT VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 20m
Yield about 2 1/2 cups
Number Of Ingredients 8
Steps:
- Place all of the ingredients, except the oils, in a blender and process on high speed. With the machine running, gradually add the olive and walnut oils until the vinaigrette is emulsified, about 1 minute. Refrigerate until ready to serve. (The vinaigrette can be prepared up to 1 week in advance, covered and refrigerated.)
- Note: To toast walnuts, place the walnuts in a single layer on a baking sheet. Bake in a preheated 350 degrees F. oven, stirring occasionally, until toasted, 8 to 12 minutes. Cool completely.
WALNUT VINAIGRETTE
A recipe from the incomparable Michael Ruhlman, from "Ratio". This recipe goes beyond simply using nut oil; you can blend the mixture so the nuts are totally pureed, or leave them chopped and slightly chunky if you prefer. Other nuts and nut oils can be used. This dressing is best on a salad with sharp, even acidic ingredients, like apples (or other fruit), endive, radicchio, or watercress.
Provided by zeldaz51
Categories Salad Dressings
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Chunky: Combine the vinegar and salt in a small bowl and whisk in the oils, then the nuts.
- Smooth: Combine the vinegar, salt, and nuts in a blender jar. Add the oils in a thin stream while the blender is running.
Nutrition Facts : Calories 1695, Fat 189.2, SaturatedFat 15.8, Sodium 582, Carbohydrate 4, Fiber 2, Sugar 0.8, Protein 4.5
WALNUT VINAIGRETTE
Steps:
- Put the walnuts, shallots, and mustard in a mixing bowl. Add the vinegars and whisk to combine. Slowly drizzle in the oils in a stream while whisking to emulsify the vinaigrette; season with salt and pepper.
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- Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.
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