LEMON DILL VINAIGRETTE FOOD



Lemon Dill Vinaigrette image

This recipe was emailed to me as part of a salad recipe. The dressing intrigued me. It is wonderful over chicken salad with mixed greens or mixed with tuna for a deliciously different tuna salad. "The Best Diabetes Cookbook" by Katherine Younker.

Provided by PaulaG

Categories     Salad Dressings

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon water
1 large green onion, minced
3/4 teaspoon garlic
2 tablespoons fresh dill, chopped or 1 teaspoon dried dill
3 tablespoons olive oil
Calories104.6
Fat10.2
SaturatedFat1.4
Sodium4.4
Carbohydrate3.2
Fiber0.2
Sugar2.1
Protein0.2

Steps:

  • In bowl, whisk together vinegar, lemon juice, water, onion, garlic and dill.
  • Whisk in oil until thoroughly combined; allow to sit at room temperature for 30 to 60 minutes before serving to allow flavors to blend.
  • Refrigerate leftovers, allow to come to room temperature before serving.

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  • Whisk together the lemon juice, Dijon mustard, vinegar and honey in a medium bowl until combined. Slowly pour in the olive oil, whisking constantly, until the vinaigrette is smooth and thickened. Stir in the chopped dill, lemon zest and 1/2 teaspoon salt. Set aside.
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  • Add all of the ingredients to a mason jar. Seal the jar with a lid and shake vigorously until combined. Can be refrigerated for up to 2 weeks.
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2018-03-25  · Description. Fresh and creamy, our Lemon Dill Vinaigrette is the perfect compliment to any meat or vegetable! Drizzle over baked salmon, fresh greens and potatoes, or as a marinade for chicken! It’s made with a delicious blend of our Lemon Dill Mustard, quality olive oil, aged Balsamic vinegar and sunflower oil.

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2015-02-13  · Posted on February 13, 2015 by i heart heart healthy food Posted in Recipes Tagged dill, healthy, heart healthy, lemon, lemon dill vinaigrette, salmon, seared salmon, vinaigrette. I recently posted a recipe for seared salmon. Other than served raw in sushi or ceviche, searing the fish is really the only way I like it. It’s just so often served overcooked. Here, you sear the salmon and serve ...