Meyer Lemon Vinaigrette

Todd Porter and Diane Cu from Costa Mesa, California, like to use this dressing with red oak leaf, mizuna, and arugula. They often toss in nuts and blue cheese.
Makes about 1/4 cup (for about 10 cups salad, serving 8)


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Zest of 1 Meyer lemon
2 tablespoons Meyer lemon juice (from about 1 large lemon)
2 tablespoons extra-virgin olive oil
About 1/4 tsp. fine sea salt
1 teaspoon balsamic vinegar
1 teaspoon mayonnaise
1/2 teaspoon sugar
1 garlic clove, minced


Prep: 15 Minutes

Whisk vinaigrette ingredients together in a medium bowl until smoothly blended.

Make ahead: Up to 1 week, chilled.

Note: Nutritional analysis is per 1 1/2-tsp. serving Vinaigrette.

Created date

January 2011

Nutritional Information

Calories 44
Caloriesfromfat 69 %
Protein 0.4 g
Fat 3.4 g
Satfat 0.5 g
Carbohydrate 4.3 g
Fiber 1.7 g
Sodium 94 mg
Cholesterol 0.2 mg