Malaguena Lemon and Dill Vinaigrette Recipe -
Malaguena Lemon and Dill Vinaigrette Recipe
  • READY IN 15 mins

Malaguena Lemon and Dill Vinaigrette

Recipe by  

"A full-flavored, tangy dressing to complement any seafood and/or accompanying side dish. Dressing is ready immediately, but giving it 30 minutes for the flavors to blend is ideal."

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Original recipe makes 0 cup Change Servings


  1. Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into the vinegar mixture. Slowly stream olive oil into the mixture while whisking continuously; keep beating until the dressing is creamy and smooth. Season with salt and pepper.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 15 mins

Reviews More Reviews

May 26, 2014

This is excellent! I have used it to brighten up several recipes lately that lacked flavor, and it made a HUGE difference. I love that it is full flavored. That being said, I don't think I want it on my salad every night, but it is perfect to add to pasta, to meat that lacks flavor, to anything that needs flavor! Thank you very much, Don, because I'll use it on many occasions!

Jul 10, 2014

Excellent! I made as directed except mixing all ingredients using a small food processor. Served with grilled shrimp as an alternative to cocktail sauce. Thanks!

Jun 08, 2014

I made this for salad but thought I might baste my salmon in it too. Loved it on the salmon! A little too dijony for us for salad though. This is a good one to dress up any boring fish I'm sure. Thanks for sharing Don!

Jul 06, 2014

OMG, love it!!!! Don, do you have any other great recipe's like this one?? If yes, where can I find them?

May 16, 2014

i could drink this. It is AMAZING on any fish and green vegetables. Perfect as written. Thanks Don for a keeper.


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  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 4 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 767 mg
  • 31%

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

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