I have a new found love for Lemon Vinaigrette after having a side salad at Fleetwoods On Maui.
They made a fabulous butter lettuce side salad with a Lemon Vinaigrette dressing. With executive chef Scott Leibfried of Hells Kitchen you know the food was divine!
So for the first meal back at the good old homestead I decided to reconstruct the lemon vinaigrette.
I am now even more in love then I was the first time I tried it, and it made an amazing marinade for the Salmon I will post later.
Mix lemon juice and olive oil in a shake-able container. Add water and shake well.
Press garlic into vinaigrette.
Add sea salt, pepper, thyme, and basil.
Shake well and refrigerate until ready to use.
Enjoy over the top of your favorite salad or as a marinade for fish or shrimp.
A few favorite Salad Recipes that are delicious with Lemon Vinaigrette you also might love are:
- Salmon Nicoise Salad
- Tuna Berry Mango Avocado Salad
- Roasted Shrimp Asparagus Orzo Pasta Salad
- Apple Salad with Candied Hazelnuts and Lemon Vinaigrette
Yield: 16
Lemon Vinaigrette Recipe
Lemon Vinaigrette Recipe for salad or pasta dressing from Serena Bakes Simply From Scratch.
5
out of 5
based on 6 user ratings
prep time: 5 Mcook time: total time: 5 Mingredients:
- 1/2 cup Lemon Juice, About 2 Lemons Fresh Squeezed
- 1 cup Extra Virgin Olive Oil
- 2 tablespoons Water
- 2 cloves Garlic, Minced
- 1/2 teaspoon Salt
- 1/4 teaspoon Thyme, Dried
- 1/4 teaspoon Basil, Dried
- 1/4 teaspoon Black Pepper, Fresh Ground
instructions:
How to cook Lemon Vinaigrette Recipe
- In a shake-able container like a mason jar add lemon juice, olive oil, and water. Shake well.
- Add all remaining ingredients, and shake, until well combined.
- Refrigerate until ready to use and enjoy over your favorite salad or as a marinade for fish or shrimp.
NOTES:
Tip: If olive oil becomes solid in the fridge the the vinaigrette sit at room temperature for 15-20 minutes, or until olive oil returns to a liquid state, and then shake well.
Calories
121.29
121.29
Fat (grams)
13.51
13.51
Sat. Fat (grams)
1.87
1.87
Carbs (grams)
0.58
0.58
Fiber (grams)
0.07
0.07
Net carbs
0.50
0.50
Sugar (grams)
0.12
0.12
Protein (grams)
0.06
0.06
Sodium (milligrams)
68.34
68.34
Cholesterol (grams)
0.00
0.00
Calories are estimated.
© 2012 Serena Bakes Simply From Scratch
This sounds wonderful! I love lemon and garlic together!
ReplyDeleteI love this for a fish marinade! Excellent :)
ReplyDeleteFreshly made vinaigrette always best. Love the flavor they add to the salad.
ReplyDeleteRed wine vinaigrette is my favorite! This one sounds yummy too!
ReplyDeleteThis is a wonderful dressing. Thanks for sharing.
ReplyDeleteOh I love this! And later in winter it will be the perfect memory of summertime :)
ReplyDeleteThis sounds great. I have done a lemon ginger vinaigrette but not with garlic. Lemon as a base is great for summer. So light and refreshing!
ReplyDeletethat sounds like a delicious dressing!
ReplyDeleteWhat a fantastic vinaigrette! How long do you think it would last in the fridge?
ReplyDeleteStopping by from Makin' You Crave Monday (#53 Beef Burgers with Bacon and Red Onion)
Amber @ The Cook's Sister
I believe it should last a week in the fridge in a covered container with no problems! Have a fabulous week!
Deletenice
ReplyDeleteLovely recipe I can't wait to try. Pinned & shared.
ReplyDeleteWe have so many lemons on our tree, can hardly wait to try this recipe!
ReplyDeleteWhen I put it in the fridge the olive oil hardens up, can I leave it on the counter?
ReplyDeleteI feel it's safer to store it in the fridge and just remove 20 minutes before using, you can also place the jar in some warm water to help the olive oil return to room temprature faster. Thanks,Serena
Delete