Lemon Dressing Recipe - Allrecipes.com
Lemon Dressing Recipe
  • READY IN 5 mins

Lemon Dressing

Recipe by  

"This is an Australian recipe for lemony salad dressing. Substitute fresh lemon thyme or 2 teaspoons lemon juice for lemon peel if you'd rather not use fresh peel."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    5 mins
  • READY IN

    5 mins

Directions

  1. In a glass jar, combine olive oil, vinegar, mustard, garlic, sugar, and lemon rind; shake well. Refrigerate until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2008

Sooo good! I used 1/2 zest 1/2 lemon juice and I thought it was perfect! Served it over arugula and chicken cutlets for a dinner party we were having and everyone loved it! Also great because you don't need much to coat a salad, it's very light.

 
Most Helpful Critical Review
Jun 23, 2004

This was just okay. It was very tart tasting. I used lemon juice instead of peel as suggested. Maybe that was the reason for the tart taste.

 

17 Ratings

Nov 17, 2008

I was very pleased with this dressing. I was looking to make a pasta salad, so I used this dressing and added a teaspoon of basil, which I mixed with penne pasta, diced tomatoes and mozzarella. (Also, use the lemon zest, lemon juice is no substitute.)

 
Jan 13, 2012

Loved it! I used a "pink" packet rather than sugar & used a teaspoon of fresh lemon juice. My oil was garlic infused, so I omitted the minced garlic, but did add some black pepper. The family had this over (mixed) green salad & I had it over cucumbers. YUM! Thanks for sharing the recipe!

 
Feb 04, 2008

This is a great lemon dressing. If a recipe calls for lemon peel, use that not lemon juice. The peel won't be bitter if you zest it correctly, taking only the top layer, not the white pithy underside close to the lemon. It's that white pith that makes for the bitter taste. Use a lemon zester or one of those graters that look like a carpenter's rasp to get just the zest. A light touch to grate is all it takes. This is great on spinach salads.

 
Nov 28, 2011

Delicious and easy. I enjoy it over a spinach salad with crushed walnuts. Yum!

 
Apr 12, 2011

Found this while searching for a heart healthy dressing for pasta. Small changes I made: I used the called for 1/4 cup each of vinegar & oil, but then added enough to make 3/4 cup total. Used Garlic Pepper instead of garlic (to taste). 2 tsp of lemon juice instead of zest. 1 tsp of brown mustard was more than enough. Added a little bit of basil & some garlic salt. Poured over Penne pasta. Yum!

 
Apr 17, 2007

This is a great simple dressing! I use juice instead of peel so the dressing isn't so bitter. I also like to experiment with different mustards too. I used a chipolte mustard and added some cilantro to make a yummy southwest style dressing.

 

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Nutrition

  • Calories
  • 131 kcal
  • 7%
  • Carbohydrates
  • 2.4 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.1 g
  • < 1%
  • Sodium
  • 15 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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