Best Lemon Garlic Salad Dressing Recipes

SIMPLE AND DELICIOUS LEMON/LIME GARLIC SALAD DRESSING

Steps:

• Combine all ingredients in bowl.
• Whisk together.
• Pour over salad.
• It may seem like a lot of dressing, but you need a lot to get the true flavor of this.
• Use no more than 3 hours after making or the garlic flavor will be too much.
• This is so amazingly delicious for the simplicity of it!

LEMON-GARLIC SALAD DRESSING

Steps:

• Whisk olive oil, lemon juice, garlic, lemon zest, mustard, salt, and pepper together in a bowl.

CABBAGE SALAD WITH LEMON-GARLIC DRESSING

Steps:

• Place the shredded cabbage in a large bowl, and drizzle olive oil over it. Toss until evenly coated. Season with garlic powder, lemon juice and cilantro, and stir to blend in all of the flavors.

ARUGULA SALAD WITH LEMON-GARLIC DRESSING

Steps:

• Combine fresh baby greens and arugula in a large salad dish. Slice grape tomatoes in halves and gently mix with greens. Just before serving pour Lemon-Garlic Dressing over top of salad and toss lightly. Sprinkle shaved parmesan cheese over top to garnish.

GARLIC KALE AND BROWN RICE SALAD WITH ZIPPY LEMON DRESSING

Steps:

• Pulse all the dressing ingredients ( first 7 ) in a food processor until smooth.
• Heat the oil in a large skillet over medium high heat. Add the kale and saute until wilted to about half of the original volume.
• Add the brown rice and stir-fry for a few minutes together with the kale until everything is heated through.
• Add the dressing into the pan (start with about half of it) and toss to combine.
• Just before serving (can be served hot or cold), toss with the chips. Top with dried cranberries

GRILLED BEEF COBB SALAD WITH PROSCIUTTO AND GRILLED LEMON-ROASTED GARLIC DRESSING AND GRILLED GARLIC BREAD

Steps:

• Combine oil, garlic and rosemary in a small shallow baking dish. Add the beef and toss to coat. Cover and refrigerate for at least 2 hours or overnight. Let sit out at room temperature for 30 minutes before grilling. Preheat grill. Remove beef from marinade, season with salt and pepper to taste and grill for 4 to 5 minutes on each side for medium rare doneness. Let rest 10 minutes then cut into dice.
• Squeeze the lemons into a measuring cup to measure 1/4 cup. Place the juice in a blender with the shallot, rosemary and garlic and blend until smooth. With the motor running, slowly add the olive oil until emulsified and season with salt and pepper to taste.
• Place the romaine in a large bowl and toss with 1/4 cup of the lemon vinaigrette and season with salt and pepper to taste. Arrange the dressed lettuce in the center of each plate. Arrange some of the prosciutto in a vertical line along the far-left side of the greens. Next to that arrange the scallions, then red tomatoes, then yellow tomatoes, then Gorgonzola, then hard cooked eggs, then avocado. Drizzle with a little more of the lemon vinaigrette and garnish with chopped chives.

MAKE-YOUR-OWN SALAD WITH LEMON GARLIC DRESSING

Steps:

• Make dressing:
• Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, lemon juice, vinegar, zest, and pepper and whisk in oil until emulsified. (Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before serving.)
• Cut 1-inch flowerets from broccoli, reserving remainder for another use. Separate romaine into leaves. (Broccoli and romaine may be prepared 1 day ahead and chilled in airtight containers.)
• Have ready a large bowl of ice and cold water. In a large saucepan of boiling salted water cook broccoli until crisp-tender, about 3 minutes, and drain in a colander. Plunge broccoli into ice water to stop cooking and drain well.
• Peel carrots and with a mandoline or other manual slicer or in a food processor finely shred. Halve onion lengthwise and slice very thin crosswise.
• Arrange vegetables and anchovies decoratively on platters and in serving bowls and pour dressing into a cruet.

THE REALTOR'S LEMON GARLIC SALAD DRESSING

Steps:

• Place the dressing ingredients in a container that has a tight-fitting lid and shake until well mixed.

BONNIE'S ROMAINE SALAD WITH LEMON GARLIC DRESSING

Steps:

• 1. Use a clean pint jar for the dressing.
• 2. Juice the lemon, picking out the seeds. Save the pulpy part as it gives it more flavor. Do not use bottled lemon. If the lemon is hard, zap it in the microwave for 30 seconds to get the juice flowing. Add the juice to the jar.
• 3. Crush the 2 cloves of garlic in a garlic press. If you are a true garlic lover, you can use 3 cloves. Don't use bottled garlic. Add the garlic and the pulpy parts to the jar.
• 4. Add 1/2 cup of Canola oil to the jar.
• 5. Salt to taste. Start with a teaspoon and go from there. Taste test it to see if it has enough salt. Shake the jar vigorously, and watch it turn a milky color. Place it in the refrigerator and chill at least 30 minutes before serving.
• 6. It should be sort of milky in color.
• 7. Make a simple salad of Romaine lettuce and sliced tomatoes and place in a large bowl for tossing. You may use iceberg, but I think Romaine is better. Tear the lettuce into bite size pieces. I use a salad spinner to get the lettuce as dry as possible. If you do not have a salad spinner, blot the leaves with paper towels. Don't cut with a knife as it wilts the lettuce. Add one large sliced tomato to the lettuce. Chill in the refrigerator. When you are ready to serve the salad, shake the dressing vigorously and pour enough to coat the lettuce, not drown it, and serve immediately.
• 8. This recipe is enough salad dressing to last me for the week. I also enjoy sliced home grown tomatoes on a bed of lettuce with this dressing drizzled over the tomatoes. (Leftover salad will not keep with dressing on it, so pour it on just before serving.) Enjoy!

LEMON-Y GARLIC SALAD DRESSING

Steps:

• Combine all the ingredients in a food processor, or just wisk together.