Lemon Yogurt Vinaigrette Recipes
LEMON-YOGURT VINAIGRETTE
Delicious dressing and good for the waistline. Excellent with Spinach-Mushroom salad (separate posting)
Provided by Bergy
Categories Salad Dressings
Time 10m
Yield 1 cup or a little more
Number Of Ingredients 6
Steps:
- Whisk everything together except the yogurt.
- When well blended whisk in the yogurt.
FAT FREE LEMON YOGURT VINAIGRETTE
In my quest to lose weight and keep it off, I've been eating a lot of salad. I usually eat it twice a day which means I have to vary my salad dressing to keep from getting bored. I found this recipe on www.mizfrogspad.com and have altered it slightly to fit my taste. This recipe will fit into the WW Core Plan or counts as "0" points on the Flex Plan. Makes about 1 cup = serving size equals 2 tablespoons.
Provided by LARavenscroft
Categories Salad Dressings
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a mixing bowl, combine the lemon juice, vinegar, garlic, Dijon mustard, and Splenda.
- Whisk in the yogurt.
- Chill.
Nutrition Facts : Calories 16.1, Fat 0.1, Cholesterol 0.5, Sodium 31.8, Carbohydrate 2.6, Fiber 0.1, Sugar 2, Protein 1.4
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.
ALEXIA'S LEMONY VINAIGRETTE
Lemony dressing to serve over greens or as a finishing sauce. Especially great with fresh spinach leaves and freshly sliced avocado.
Provided by Alexia Patramanis
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 6
Number Of Ingredients 6
Steps:
- Whisk olive oil, lemon juice, lemon zest, sugar, Dijon mustard, kosher salt, and black pepper together in a bowl until creamy and smooth.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 3 g, Fat 9 g, Fiber 0.1 g, SaturatedFat 1.2 g, Sodium 87.8 mg, Sugar 2.3 g
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.
CREAMY LEMON-BUTTERMILK VINAIGRETTE
This citrus-based sauce adds low-sodium flavor to salads, chicken, or seafood.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- Using the smallest holes of a box grater, remove zest from 1 lemon; set aside. Squeeze juice from both lemons, yielding 4 tablespoons. In a small bowl, whisk together buttermilk, yogurt, zest, juice, and shallot; season with salt and pepper. Store in an airtight container, refrigerated, up to 3 days.
Nutrition Facts : Calories 9 g, Protein 1 g, Sodium 11 g
LEMON VINAIGRETTE
This recipe was created by chef Dan Barber of Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, New York. It's part of a special menu he created for Epicurious's [Wine.Dine.Donate program](/articlesguides/entertaining/winedinedonate) and is used in his [Summer Salad](/recipes/food/views/238787). The recipe makes more than enough lemon oil, but it stores well in the refrigerator and can be served with fish or used to flavor dips.
Provided by Dan Barber
Yield Makes 1 cup
Number Of Ingredients 9
Steps:
- In medium heavy saucepan over very low heat, combine oil, lemon peel, lemon thyme, and lemongrass. Cook, uncovered, until aromatic, about 1 hour. Do not let oil boil. Remove from heat and cool to room temperature. Strain through fine-mesh sieve into medium heatproof container and refrigerate until cool, about 1 hour. (Oil can be refrigerated, in airtight container, up to 5 days).
- In medium bowl, whisk together lemon juice, mustard, salt, and pepper. Slowly whisk in 1/4 cup lemon oil, then olive oil. (Vinaigrette can be made up to 3 hours ahead and chilled, covered. Bring to room temperature and stir before serving.)
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
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