Recipe by Louise from Australia
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
white wine vinegar
grated lemon rind
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.
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.
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.)
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!
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.
Delicious and easy. I enjoy it over a spinach salad with crushed walnuts. Yum!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 122
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A fruit and romaine salad with a tangy lemon and poppyseed dressing.
See how to make a quick-and-easy dry Italian dressing mix.
See how to make creamy, herby Green Goddess dressing.