Meyer Lemon Vinaigrette recipe

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Ingredients

¼ cup extra-virgin olive oil
3 tablespoons Meyer lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon freshly grated Parmesan cheese
1 small garlic clove
½ teaspoon Meyer lemon zest
¼ teaspoon salt
⅛ teaspoon ground black pepper

Nutrition Info

136.2 calories
carbohydrate: 1.3 g
cholesterol: 1.1 mg
fat: 14.4 g
fiber: 0.1 g
protein: 0.6 g
saturatedFat: 2.2 g
servingSize: -
sodium: 165.6 mg
sugar: 0.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

Recipe Yield

3 /4 cup

Recipe Note

When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.

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