Meyer Lemon Vinaigrette

Yields Makes about 1/4 cup (for about 10 cups salad, serving 8) Prep Time 15 mins
AuthorTodd Porter and Diane Cu,
Todd Porter and Diane Cu from Costa Mesa, California, like to use this dressing with red oak leaf, mizuna, and arugula. They often toss in nuts and blue cheese.

Ingredients

  Zest of 1 Meyer lemon
 2 tablespoons Meyer lemon juice (from about 1 large lemon)
 2 tablespoons extra-virgin olive oil
  About 1/4 tsp. fine sea salt
 1 teaspoon balsamic vinegar
 1 teaspoon mayonnaise
 1/2 teaspoon sugar
 1 garlic clove, minced
Nutrition Facts

Servings 0

Amount Per Serving
Calories 44Calories from Fat 69
% Daily Value *
Total Fat 3.4g6%
Saturated Fat 0.5g3%
Cholesterol 0.2mg1%
Sodium 94mg4%
Total Carbohydrate 4.3g2%
Dietary Fiber 1.7g7%
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Whisk vinaigrette ingredients together in a medium bowl until smoothly blended.

Step 2
2

Make ahead: Up to 1 week, chilled.

Step 3
3

Note: Nutritional analysis is per 1 1/2-tsp. serving Vinaigrette.

Ingredients

  Zest of 1 Meyer lemon
 2 tablespoons Meyer lemon juice (from about 1 large lemon)
 2 tablespoons extra-virgin olive oil
  About 1/4 tsp. fine sea salt
 1 teaspoon balsamic vinegar
 1 teaspoon mayonnaise
 1/2 teaspoon sugar
 1 garlic clove, minced

Directions

Step 1
1

Whisk vinaigrette ingredients together in a medium bowl until smoothly blended.

Step 2
2

Make ahead: Up to 1 week, chilled.

Step 3
3

Note: Nutritional analysis is per 1 1/2-tsp. serving Vinaigrette.

Meyer Lemon Vinaigrette
IngredientsDirections

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