lemon dressing

This&nbsp;lemon vinaigrette is incredibly easy to make, super versatile and tastes amazing. Drizzle it on all your salad and veggie recipes!

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Lemon Vinaigrette Recipe

olive oil

lemon juice

Dijon mustard

honey (or maple syrup)

garlic

salt and pepper (to taste)

Whisk

Add all of the ingredients to a small bowl and whisk together.

We're smashing together two traditional salads: three bean salad and Greek salad to make a three bean Greek salad! A little homemade lemon dressing gives these beans and veggies a nice flavor pop. The perfect salad to bring to all the barbecues and picnics this summer!

Veggie-Packed Three Bean Greek Salad

kidney beans

(15-ounce can) cannellini beans

(15-ounce can) garbanzo beans

cucumbers, diced

tomatoes, diced

green bell pepper, diced

red onion, diced

black olives, sliced

feta

oregano

basil (optional)

dijon mustard

sugar

salt and pepper

Dressing: Add the ingredients for the dressing in a...

Dressing: Add the ingredients for the dressing in a mason jar along with a big pinch of salt and pepp, shake to combine. The dressing can be prepared up to two days ahead of serving.

Salad: Rinse and drain the beans and place them...

Salad: Rinse and drain the beans and place them in a large bowl along with all the other salad ingredients. Drizzle with the prepared dressing right before serving and season with additional salt and pepp to taste.

Tofu Salad is an easy meal absolutely full of flavor! Fresh romaine is tossed with deliciously marinated tofu, crisp cucumbers, juicy cherry tomatoes, avocado and crunchy almonds to create this incredible salad. Top with a homemade lemon herb dressing for a bright, summery dish that's sure to keep you satisfied!

Tofu Salad

block of tofu

balsamic vinegar

water

maple syrup

salt

garlic clove,

herbs

salt and black pepper,

cucumber

cherry tomatoes, halved

avocado, diced or thinly sliced

almonds

Press your tofu (see my full guide HERE on pressing tofu) and cut into your desired shape. I like larger cubes when serving in a salad but really anything works well.

Make the marinade for the tofu by whisking together the lemon juice, olive oil, balsamic, water, maple syrup, garlic, and salt in a shallow dish. Put the tofu in and shake gently to coat the tofu in the marinade. Let sit for 15-30 minutes.

To cook the tofu, you can bake it in the oven at 400 degrees for 15 minutes, flipping halfway. OR you can pan fry it, which is my favorite, by removing it from the marinade and putting it in a large skillet over medium heat. Flip every few minutes and cook until it’s lightly browned on all sides.

Whisk together all of the ingredients in a medium bowl and set aside until ready to use.

Make the salad by layering in a large bowl the lettuce, cucumber, tomatoes, avocado and almonds. Pour on the dressing and toss gently to combine. Top with the tofu and any additional toppings.

If making for meal prep, I suggest leaving off the avocado and simply add it right before serving or it will go brown.

I can't believe how good this salad is! Super easy to make and very delicious!

https://content.jwplatform.com/videos/&rdquo;9WCgiPbP&rdquo;.mp4

”Tofu

This is the perfect salad for serving up for Thanksgiving dinner! It's an easy-to-make salad with tons of flavors and textures to perfectly accompany anything you serve up for dinner.

Bacon Cranberry Shaved Brussels Sprouts Salad

Tbsp orange juice

garlic cloves,

cayenne pepper

Salt and pepper

sprouts,

bacon,

cranberries

parmesan cheese

In a small bowl, add lemon juice, orange...

In a small bowl, add lemon juice, orange juice, garlic, and cayenne. Whisk together to combine. While whisking, slowly pour in olive oil in a steady stream to form an emulsion. Season with salt and pepper to taste. Set aside in the refrigerator.

Using a mandoline, shave brussel sprouts into thin...

Using a mandoline, shave brussel sprouts into thin slices to form a slaw texture. Rinse and dry once they've all been shaved.

Add shaved sprouts to a large serving bowl....

Add shaved sprouts to a large serving bowl. Add bacon, cranberries, sliced almonds and grated parmesan cheese, tossing to combing. When ready to serve, toss with dressing.

Add almonds, cranberries, cheese, bacon and sprouts to...

Add almonds, cranberries, cheese, bacon and sprouts to a bowl, tossing to combine. When ready to serve, toss with the dressing.

Easy Sattvic Mustard Lemon dressing is very versatile. This simple salad dressing is quick to make and can be easily incorporated with a wide variety of salads. Olive oil smooth, lemon fresh and zesty, hut mustard sharp this dressing will certainly excite your senses.

Simple Lemon Mustard Dressing

olive oil (extra virgin)

tbsp lemon juice (freshly squeezed)

lemon

tsp mustard (see my Sattvic mustard recipe)

tsp sea salt (finely ground)

tsp black pepper

tbsp honey

In a small bowl, combine lemon juice, sea salt, black pepper, mustard, lemon zest, honey, and mix well.

Holding a measuring cup with olive oil above the bowl slowly pour in a sturdy stream, whisking constantly. Continue whisking until dressing becomes slightly creamy.

Serve right away, or store in air-tight jar or bottle in a fridge for up to 10 days.

How to make a simple massaged kale salad with lemon garlic dressing and dress it up with tons of different optional sauces and add-ins!

Simple Massaged Kale Salad With Lemon Dressing (+ Variations)

oz kale leaves (stems removed. Curly or Tuscan will work)

lemon (juiced (fresh not bottled))

tsp salt

tsp pepper

Wash the kale well and dry it either in a salad spinner or pat it dry with a kitchen towel.

There are two main ways to cut kale and remove the thick stem (debone the kale).By hand: use two fingers to squeeze where the thickest part of the stem is, then slowly move your hands down the stem, and the kale leaves should fall off. By Knife: run the knife as close to the side of the stem to remove the leaves.If you prefer, you can chop the leaves into even smaller pieces or tear them by hand, though this isn&#039;t necessary.

Step 1: Cut the kale

Mince the garlic into a small bowl and add the juice of half a lemon. Then add the salt, pepper, and olive oil and mix well.

Step 2: Prepare the lemon dressing

Add the lemon garlic kale salad dressing to the bowl with the kale leaves and then use clean hands to grab handfuls of the kale leaves and squeeze, massaging (squeezing and pinching) them until the kale is soft and tender. This usually takes 2-3 minutes.

Step 3: Massage the kale

Once massaged, allow the kale to sit for just a few minutes while preparing any toppings and add-ins. This will allow it to macerate and further tenderize the kale.For the lemony kale pomegranate salad, I added some fresh pomegranate seeds, flaked almonds, and then topped with some Air Fryer baked cauliflower.

Step 4: Serve the massaged kale salad

Once prepared, any leftover kale salad with lemon dressing can be stored in an airtight container in the refrigerator for up to 3 days - however, the leaves will become softer/more wilted as it sits, so it sometimes only lasts 1-2 days.If you want to make the kale salad 3-5 days in advance, then prepare the leaves in advance but only add the dressing the day before or on the day (the acid will break down the leaves without the need to massage the kale).

How To Store

https://content.jwplatform.com/videos/J9kr0K2x.mp4

A quick and easy recipe for a massaged kale salad with lemon dressing. This recipe uses only 4 ingredients and is meat-free, dairy-free, gluten-free, and vegan!

Massaged Kale Salad with Lemon (+ Variations)

This simple Lemon Dressing couldn&#39;t be easier to make ... keep a batch in your refrigerator to enjoy all week long!

Lemon Olive Oil Dressing

extra virgin olive oil

cracked pepper ((or

Add olive oil, lemon juice, salt, and pepper to a jar (or bowl).

Cover jar and shake vigorously until ingredients are combined (or whisk together if using a bowl).

Taste dressing, then adjust seasoning with additional salt and pepper, if desired.

Use immediately or store in your refrigerator for up to 5 days. Enjoy!

A fresh and zesty lemon dressing with plenty of lemon flavour. All natural and delicious, this simple dressing is easy to make and benefits from the natural flavour-enhancing properties of lemon juice.

Lemon Dressing

lemon (unwaxed)

tbsp extra virgin olive oil (double the quantity of lemon juice)

salt and black pepper (to taste)

Roll the lemon to release the juices. Zest with a microplane grater into a large clean jar with a tight fitting lid.

Cut the lemon in half and juice. You may want to measure the juice before adding it to the zest in the jar.

Add the olive oil – about twice the volume of the lemon juice. Then add the remaining ingredients (mustard, honey and seasoning). Put the lid on tight and shake well to make an emulsion.

If you prefer, you can decant the dressing into an attractive bottle to serve. Allow to stand for half an hour before serving to allow the flavours to combine. Store leftovers in the fridge but serve at room temperature.

Baby arugula salad is my go-to when I need a quick side salad recipe for fish, steak, chicken, or pork chops!

Arugula Salad

baby arugula (4 oounces)

black pepper (to taste)

Parmesan Cheese (about 1/2 cup)

Black pepper

Add arugula to a bowl, toss with 2 tablespoons of olive oil, juice from 1/2 lemon, 1/4 teaspoon kosher salt and black pepper.

To serve, divide 1 cup arugula on each plate and top each with 2 tablespoons shaved Parmesan cheese.

This is my go-to Lemon Vinaigrette Recipe. I love it over any salad, from simple green salads to roasted veggies. It’s bright, healthy, and can be made ahead.

lemon juice (from 2 lemons)

garlic (minced (or 2 small))

Italian seasoning

parsley

black pepper

Garlic Clove

Lemon Juice

Whisk Ingredients: In a mixing bowl, combine the lemon juice, water, Dijon, garlic, Italian seasoning, dried parsley, kosher salt and black pepper and whisk together.

Add the oil: While whisking, drizzle the extra virgin olive oil. Continue to whisk until fully emulsified.

Dress your salad or refrigerate: Taste and adjust seasoning to your liking.

Store, covered in the refrigerator, for up to 1 week. Give it a good shake to reincorporate the oil.

I love all things lemon, going to make this tonight.  I know it will be delicious.

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Top Tags

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The most viewed lemon dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine