Lemon Dressing

11 Reviews

Prep: 5 min
Ready In: 5 min

“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.” - by Louise from Australia

Ingredients

1/4 cup olive oil
1/4 cup white wine vinegar
1 teaspoon prepared mustard
1 teaspoon minced garlic
1 teaspoon white sugar
1 teaspoon grated lemon rind

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Metric US

Original recipe yields 4 servings

Directions

In a glass jar, combine olive oil, vinegar, mustard, garlic, sugar, and lemon rind; shake well. Refrigerate until ready to serve.

Nutrition

Amount Per Serving (4 total)

Calories
131 cal
7%

Fat
13.6 g
21%

Carbs
2.4 g
< 1%

Based on a 2,000 calorie diet

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Reviews (11)

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AmyLiz23

Mar. 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 do..." See moren't need much to coat a salad, it's very light. "

BIG CHEESE

Jun. 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...." See more"

JohnA

Nov. 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. (Als..." See moreo, use the lemon zest, lemon juice is no substitute.) "

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