Transfer the fat-free lemon vinaigrette to a jar or container with a tight-fitting lid, and refrigerate for at least 30 minutes to allow the flavors to meld together.

Take five minutes to make our zippy lemon vinaigrette, and ditch the bottled stuff for good. Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test ...

This simple breakfast staple will help you take your salad to a whole new level, and when you use it, you won't even have to ...

Next up: The lemoniest lemon vinaigrette. But when summer hits and being outside starts to feel like suffocating in a tub of molten fondue, there’s no better way to use a whole lemon—yes ...

When mixed with honey, toasted almonds and a generous glug of olive oil, lemon's vibrant peel, bitter pith and lip-puckering flesh "make for a complex vinaigrette that's unlike anything you've had ...

When I came across Ina Garten's lemon-vinaigrette recipe on Instagram, I knew I could use it to add flavor to a variety of different dishes. Here's how I transformed Ina Garten's basic salad ...

Make this tart, bright vinaigrette for green salads, and remember it is also terrific drizzled over grilled fish, chicken, or vegetables. In a blender, combine the lemon zest and juice ...

Here, anchovies, lemon, and shallots make a warm vinaigrette to coat steamed broccoli. Start by cutting the broccoli into same size florets so they cook evenly. Lately it's easier to find broccoli ...

Drain quickly and immediately transfer to the ice bath for 2 minutes to cool. For the vinaigrette, whisk together the ingredients until emulsified. Thoroughly drain the asparagus and blot with paper ...

INDIANAPOLIS — Food influencer Emily Cline shared her recipe for lemon vinaigrette orzo salad on 13Sunrise. This simple salad provides a colorful side dish that's heavy on vegetables. It adds a ...