Best Lemon Dijon Dressing Recipes

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QUINOA, KALE, AND AVOCADO SALAD WITH LEMON DIJON VINAIGRETTE DRESSING



Quinoa, Kale, and Avocado Salad with Lemon Dijon Vinaigrette Dressing image

Love this healthy, quick recipe, perfect for a summer BBQ or a classy dinner! Hope you enjoy this as much as I do! I am new writing down my recipes, and would love some positive feedback! You can substitute sea salt for kosher salt, if desired.

Provided by Kelsey King

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 45m

Yield 8

Number Of Ingredients 16

1 cup olive oil
⅓ cup fresh lemon juice
1 shallot, diced
1 ½ tablespoons Dijon mustard
1 tablespoon honey
1 pinch kosher salt
2 cups water
1 cube chicken bouillon
1 cup quinoa
2 tablespoons olive oil
1 red onion, minced
2 cloves garlic, minced
1 bunch fresh kale, chopped
1 cup pine nuts
1 avocado - peeled, pitted, and diced
salt and ground black pepper to taste

Steps:

  • Blend 1 cup olive oil, lemon juice, shallot, Dijon mustard, honey, and kosher salt together in a blender until dressing is smooth and creamy.
  • Bring water and chicken bouillon to a boil in a saucepan; add quinoa, reduce heat to medium-low, and simmer until liquid is absorbed, about 15 minutes. Fluff quinoa with a fork and transfer to a large bowl.
  • Heat remaining olive oil in a large saucepan over medium-high heat; saute onion and garlic in hot oil until golden, 5 to 7 minutes. Stir kale into onion mixture; saute until kale is tender, 5 to 10 minutes.
  • Stir kale mixture into quinoa. Pour dressing over the top and add pine nuts and avocado; toss to coat. Serve warm or cold.

Nutrition Facts : Calories 536.9 calories, Carbohydrate 30.1 g, Cholesterol 0.1 mg, Fat 44.4 g, Fiber 5.4 g, Protein 9.9 g, SaturatedFat 6.3 g, Sodium 315.3 mg, Sugar 3.9 g

LEMON DIJON DRESSING



Lemon Dijon Dressing image

Toss this simple dressing through an easy summer salad.

Provided by Katrina Scott

Categories     HarperCollins     HarperCollins     Salad Dressing     Lemon Juice     Mustard     Honey     Vinegar     Shallot

Yield 4 servings

Number Of Ingredients 6

1 tablespoon diced shallot
2 teaspoons Dijon mustard
1 teaspoon honey
2 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of 1 lemon

Steps:

  • Combine all the ingredients in a food processor, pulsing until the mixture is well combined.

MIXED BABY GREENS AND AVOCADO W LEMON DIJON VINAIGRETTE DRESSING



Mixed Baby Greens and Avocado W Lemon Dijon Vinaigrette Dressing image

Bright flavors! This is a modification of a Barefoot Contessa recipe. Hers called for endive and more avocados, serving one avocado per person. Mine is more of a tossed and assembled salad using baby greens and fewer avocados. It is a highly requested favorite around our home!

Provided by Leopard Apron

Categories     Vegetable

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons Dijon mustard
2 tablespoons lemon juice, freshly squeezed
4 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper, freshly ground
1 (8 ounce) bag mixed baby greens
2 avocados, ripe and sliced into wedges
parmesan cheese, shavings if desired (to garnish)

Steps:

  • Whisk together mustard, lemon juice, olive oil, salt & pepper to make a viniagrette.
  • Pour about 3/4 of viniagrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados. For individual servings, place dressed greens onto plate, place 4-6 avocado wedges on greens. Sprinkle with ground black pepper & parmesan shavings, if desired. Serve extra dressing on the side for those wanting more -- .

Nutrition Facts : Calories 285.9, Fat 28.5, SaturatedFat 4, Sodium 398.3, Carbohydrate 9.5, Fiber 7, Sugar 0.9, Protein 2.3

LEMON DIJON DRESSING



Lemon Dijon Dressing image

With lemon juice and Dijon mustard, this super fast dressing has a nice tang that's balanced by a hint of sweetness. Try it on a spinach salad or mixed greens with cucumber and tomatoes. -Bryan Braack, Eldridge, Iowa

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield about 1 cup.

Number Of Ingredients 6

1/2 cup lemon juice
1/3 cup light corn syrup
1/4 cup canola oil
1 tablespoon finely chopped red onion
2 teaspoons Dijon mustard
1/2 teaspoon salt

Steps:

  • Place all ingredients in a jar with a tight-fitting lid; shake well. Just before serving, shake dressing and drizzle over salad; toss to coat.

Nutrition Facts : Calories 94 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 165mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

SUMMER SALAD WITH LEMON DIJON DRESSING



Summer Salad with Lemon Dijon Dressing image

In summer, raw corn kernels add crunch and sweetness to any salad and can be enjoyed freshly sliced, right off the cob.

Provided by Katrina Scott

Categories     HarperCollins     HarperCollins     Salad     Spinach     Asparagus     Bell Pepper     Corn     Basil     Avocado     Quick and Healthy     Healthy

Yield 1 serving

Number Of Ingredients 8

2 cups chopped fresh spinach
1/4 cup chopped asparagus
1/2 cup chopped red and orange bell pepper
2 tablespoons fresh corn kernels
2 tablespoons chopped fresh basil leaves
1/4 avocado
4 ounces grilled tofu, chicken, or fish
Lemon Dijon Dressing Recipe

Steps:

  • In a bowl, toss together all the ingredients until everything is well coated with the dressing, then serve.

LEMON DIJON SALAD DRESSING



Lemon Dijon Salad Dressing image

I copied this recipe from a Barefoot Contessa episode on The Food Network. Usually I make only half the recipe, using 2 tablespoons of regular mayonnaise instead of the raw egg yolk...seems to work fine. This is one of my family's favourite salad dressings. I guessed at the total number of servings, based on 2 Tablespoons dressing per salad serving, but this may be more or less than your personal preference dictates.

Provided by Sweet Baboo

Categories     Salad Dressings

Time 10m

Yield 2 1/2 cups, 20 serving(s)

Number Of Ingredients 8

1 egg yolk
2 teaspoons Dijon mustard
2 garlic cloves, chopped
1/2 cup fresh lemon juice
2 teaspoons kosher salt
1 teaspoon pepper
1 1/2 cups olive oil
1/2 cup parmesan cheese, grated

Steps:

  • Add all ingredients except olive oil and parmesan cheese to a blender and blend until well mixed.
  • With blender going, slowly add olive oil (the mixture will thicken). When all the oil has been incorporated, mix in the parmesan cheese.
  • Refrigerate.

Nutrition Facts : Calories 159, Fat 17.1, SaturatedFat 2.7, Cholesterol 11.6, Sodium 219.1, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 1.2

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