Reviewed: Mar. 3, 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.

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11 users found this review helpful

Reviewer:

AmyLiz23

Reviewed: 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.

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10 users found this review helpful

Reviewer:

BIG CHEESE

Reviewed: 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.)

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7 users found this review helpful

Reviewer:

JohnA

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

Reviewed: 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!

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3 users found this review helpful

Reviewer:

crazycatlady - "CCL"

Cooking Level: Intermediate

Reviewed: Feb. 4, 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.

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3 users found this review helpful

Reviewer:

mermaid

Cooking Level: Professional

Home Town: Coupeville, Washington, USA

Reviewed: Nov. 26, 2011

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

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2 users found this review helpful

Reviewer:

S.Esposito

Reviewed: 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!

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2 users found this review helpful

Reviewer:

EmeeDee

Reviewed: 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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2 users found this review helpful

Reviewer:

Jessica53214

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: West Milwaukee, Wisconsin, USA

Reviewed: Aug. 29, 2012

To me this needed more sugar. I suggest adding one teas at a time. I added some Italian seasoning for a flavor boost. This recipe tastes like a true lemon salad dressing. The lemon zest is a must. I made Broiled Tilapia Parmesan from this site and a salad (with this dressing) worked together beautifully.

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1 user found this review helpful