Lemon-Dill Vinaigrette

This dreamy lemon vinaigrette pairs perfectly with salmon dishes. We like it served over pasta as well, so the grains can soak up every drop of flavor in the sauce.

 

This recipe goes with Salmon, Asparagus, and Orzo Salad with Lemon-Dill Vinaigrette

Yield: 1/3 cup (serving size: about 1 tablespoon)
Recipe from Cooking Light Fresh Food Fast

More From Oxmoor House

Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 80%
  • Fat: 4g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.4g
  • Carbohydrate: 1.2g
  • Fiber: 0.1g
  • Cholesterol: 8mg
  • Iron: 0.1mg
  • Sodium: 214mg
  • Calcium: 48mg

Ingredients

  • 1/3 cup (1.3 ounces) crumbled feta cheese
  • 1 tablespoon chopped fresh dill
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Preparation

  1. 1. Combine all ingredients in a small bowl, stirring well with a whisk.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon-Dill Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy