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Lemon Dressing

Lemon Dressing

  • Prep

    5 m
  • Ready In

    5 m
Louise from  Australia

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 131 kcal
  • 7%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 2.4g
  • < 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. In a glass jar, combine olive oil, vinegar, mustard, garlic, sugar, and lemon rind; shake well. Refrigerate until ready to serve.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

AmyLiz23
14

AmyLiz23

3/3/2008

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.

BIG CHEESE
11

BIG CHEESE

6/23/2004

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.

JohnA
7

JohnA

11/17/2008

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.)

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