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Meyer Lemon Vinaigrette

Prep time 15 mins
Yield Makes about 1/4 cup (for about 10 cups salad, serving 8)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. Make ahead: Up to 1 week, chilled.

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