Lemonmintvinaigrette Recipes

LEMON-MINT VINAIGRETTE

The sunny fresh flavors of tart lemon and cool mint combine to make a lively dressing that adds sparkle to salads made with steamed vegetables, potatoes or grains, such as couscous.

Provided by Bev I Am

Categories Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients 8

Lemon-Mint Vinaigrette image

Steps:

Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended.
Drizzle in oil, whisking until blended.
Stir in mint, salt and pepper.
Note: Can be kept in refridgerator for up to 2 days.

Ingredients

1/3 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
1 garlic clove, minced
1/3 cup extra virgin olive oil
1/3 cup chopped of fresh mint
1/8 teaspoon salt, to taste
fresh ground pepper

LEMON VINAIGRETTE

Provided by Ina Garten

Categories condiment

Time 5m

Yield 3/4 cup

Number Of Ingredients 3

Lemon Vinaigrette image

Steps:

In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Ingredients

1/4 cup freshly squeezed lemon juice
1/2 cup good olive oil
Kosher salt and freshly ground black pepper

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

The Best Lemon Vinaigrette image

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

Ingredients

¼ cup red wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup olive oil
2 tablespoons fresh lemon juice

QUICK LEMON VINAIGRETTE

Try using this easy lemon vinaigrette to upgrade all sorts of veggies, such as our Green Salad with Olives or Green Beans Vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 5m

Yield Makes 1 1/2 cups

Number Of Ingredients 6

Quick Lemon Vinaigrette image

Steps:

In a medium bowl or jar, combine lemon juice, vinegar, sugar, coarse salt, and ground pepper. Whisk, or cover and shake, until salt and sugar have dissolved. Add oil; whisk or shake until thoroughly combined.

Nutrition Facts : Calories 82 g, Fat 9 g

Ingredients

1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup white-wine vinegar
2 teaspoons sugar
1 teaspoon coarse salt
1/4 teaspoon ground pepper
1 cup olive oil

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

Lemon Vinaigrette image

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.

Ingredients

2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
6 tablespoons extra virgin olive oil

LEMON AND MINT VINAIGRETTE

Tart lemon and cool mint combine in this refreshing vinaigrette from chef Michel Roux's "Sauces" cookbook. Use it to dress cooked vegetables, such as cauliflower. Also Try:Classic Vinaigrette, Roquefort Vinaigrette, Tomato Vinaigrette

Provided by Martha Stewart

Number Of Ingredients 5

Lemon and Mint Vinaigrette image

Steps:

In a medium bowl, whisk together lemon zest, juice, and oil; season with salt and pepper. Just before serving, stir in mint leaves.

Ingredients

Finely grated zest of 2 lemons
Juice of 2 lemons
1/4 cup plus 2 tablespoons peanut oil
Coarse salt and freshly ground black pepper
6 fresh mint leaves finely chopped

LIGHT LEMON VINAIGRETTE

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

Provided by katie in the UP

Categories Salad Dressings

Time 5m

Yield 1/4 cup

Number Of Ingredients 6

Light Lemon Vinaigrette image

Steps:

Gently stir the first five ingredients together, do not emulsify. Just before serving, add the fresh Thyme leaves.

Nutrition Facts : Calories 1951.2, Fat 216.4, SaturatedFat 29.9, Sodium 5239.6, Carbohydrate 11.7, Fiber 0.9, Sugar 3.1, Protein 1.1

Ingredients

1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
3/4 teaspoon minced fresh garlic
3/4 teaspoon kosher salt
freshly cracked black pepper
3/4 teaspoon fresh thyme leave

BASIC LEMON VINAIGRETTE

Don't believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table.

Provided by Mina Stone

Categories Bon Appétit Salad Dressing Lemon Quick & Easy

Yield Makes about 1 cup

Number Of Ingredients 3

Basic Lemon Vinaigrette image

Steps:

Whisk oil and lemon juice in a small bowl or shake in a resealable jar to emulsify; season with salt and pepper.

Ingredients

2/3 cup olive oil
1/3 cup fresh lemon juice
Kosher salt, freshly ground pepper

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

Lemon Vinaigrette image

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.)

Ingredients

2 cups canola oil
2 large (2- by 1/2-inch) strips lemon peel (from 1/2 medium lemon)
10 sprigs lemon thyme, left whole
1 stalk lemongrass, tough outer layers removed and bottom 4 inches roughly chopped
1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons)
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil

LEMON VINAIGRETTE

The simplest of vinaigrettes, this recipe requires simply four ingredients, two of which are salt and pepper. It's a perfect dressing to throw on a simple side of greens when time is tight and appetites are robust. Make it soon.

Provided by Pierre Franey

Categories condiments, sauces and gravies, appetizer

Time 5m

Yield 4 small salads' worth of dressing

Number Of Ingredients 3

Lemon Vinaigrette image

Steps:

In a small mixing bowl combine the lemon juice, salt and pepper. Whisk until the salt dissolves.
Whisk in the olive oil gradually. Check seasonings.

Nutrition Facts : @context http, Calories 90, UnsaturatedFat 8 grams, Carbohydrate 0 grams, Fat 10 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 0 grams

Ingredients

1 tablespoon freshly squeezed lemon juice
Salt and freshly ground pepper to taste
3 tablespoons virgin olive oil

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LEMON-MINT VINAIGRETTE RECIPE | MYRECIPES

Directions. Instructions Checklist. Step 1. Whisk together all ingredients. Store in an airtight container in the refrigerator up to 2 weeks. Let chilled vinaigrette come to room …
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Lemonmintvinaigrette Recipes

LEMON-MINT VINAIGRETTE

The sunny fresh flavors of tart lemon and cool mint combine to make a lively dressing that adds sparkle to salads made with steamed vegetables, potatoes or grains, such as couscous.

LEMON VINAIGRETTE

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.

QUICK LEMON VINAIGRETTE

Try using this easy lemon vinaigrette to upgrade all sorts of veggies, such as our Green Salad with Olives or Green Beans Vinaigrette.

LEMON VINAIGRETTE

LEMON AND MINT VINAIGRETTE

Tart lemon and cool mint combine in this refreshing vinaigrette from chef Michel Roux's "Sauces" cookbook. Use it to dress cooked vegetables, such as cauliflower. Also Try:Classic Vinaigrette, Roquefort Vinaigrette, Tomato Vinaigrette

LIGHT LEMON VINAIGRETTE

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

BASIC LEMON VINAIGRETTE

Don't believe the hype that every vinaigrette recipe should have one part acid to three parts oil. This more assertive ratio brings a lot more flavor to the table.

LEMON VINAIGRETTE

LEMON VINAIGRETTE

The simplest of vinaigrettes, this recipe requires simply four ingredients, two of which are salt and pepper. It's a perfect dressing to throw on a simple side of greens when time is tight and appetites are robust. Make it soon.

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