Recipe by Laura
"Tangy, zesty, garlicky lemon and olive oil flavors blend in this dressing that compliments salads which include some type of grilled meat and baked or fried pita chips in the place of croutons. This dressing is best with salads containing grilled chicken, shrimp or fish. It is very tangy but absolutely yummy.
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fresh lemon juice
mild extra-virgin olive oil
ground black pepper to taste
My husband is always chiding me for using too much lemon in some dishes. I was expecting more of the same from him so I made this dressing and served it on the side. My mouth dropped open when he told me that I will be making this dressing anytime I serve salad from now on. This man is a die hard ranch dressing person. This is a huge compliment to the author. I loved the dressing too. Fresh squeezed lemons are a must. DON'T USE BOTTLED LEMON JUICE! FRESH LEMONS ONLY!
This dressing was WAAYYY too lemony for me! Maybe it was the lemons from my tree, but it made my mouth pucker it was so tart. I have had a wonderful lemon and olive oil dressing before, but it was very light and subtle. Any recommendations from the readers as to how to adapt this recipe to suit a subtler taste?
I've never been inspired to write a review for a recipe, but this one did it!!
It's flavors are bright, clean, and enlivens any garden salad. Since I grow my own veggies, I'm very selective about what I dress them with, and this recipe, BY FAR, is worthy of my home-grown food.
Easy, tasty, not to tart, not too oily. Beautiful!
My family had this at a friends cookout. It is so good. The salad had pita bread she had baked up(you could crisp them on the grill instead). She put romaine and every veggie she had in it. Everyone loved it. Next we will add meat and make it the entree. Her family called the salad "la tush".?
I was suprised to see this recipe on here! My (HUGE) lebanese family has been making this dressing every sunday since before I was born! There is no dressing that can compare!!
With summer here and this recipe being more popular during this season, I wanted to make sure I reminded cooks this is a very tangy recipe and you have to like that flavor to like this dressing. The lemon juice replaces standard vinegar for that flavor. Always use FRESH lemon juice and of course you can adjust to taste. However, even though I appreciate innovation, this dressing is generally NOT recommended for slaws, potato salads etc. It is the best on a green salad with plenty of other flavors to mingle with such as tomatoes, cucumbers, onions, etc. Also, I indicated it is great for salads containing grilled meats and feta cheese is also awesome. In other words, the tangy, garlicky factor nicely compliments other flavors. I hope this helps and enjoy!
This is a very wonderful dressing, just as the recipe calls for.... a older woman told me a long time ago ... when I was tring to learn how to cook..she said,.... a little sugar makes everything better and gave me a wink !! and a smile.. I put my own twist on this with two tablespoons of sugar in this wonder recipe just as you think it could not get better, POW ..the sugar makes it more better. love this dressing both ways... Jewel
Light and refreshing. Just right for those like myself who don't like tart, tangy, heavy, sweet, balsamic-type dressings that drown the greens they're meant to merely enhance.
* Percent Daily Values are based on a 2,000 calorie diet.
Lebanese Lemon Salad Dressing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 168
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