Puree some fresh mint leaves with diced cucumber, a splash of vinegar, and a bit of honey for sweetness. This cool ...

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 ...

Step 4: Prepare the lemon vinaigrette. In a small mixing bowl or glass jar, combine the lemon zest, lemon juice, olive oil, ...

A generous drizzle of vinaigrette flavored with garlic and ... It's brightened with lemon zest and juice and tossed with pasta for an effortless, elegant dinner. Herbaceous mint and tart lemon ...

Serve this salad dressing over mixed greens. It is light and just a bit spicy. In place of pepper, try a few dashes of a hot spiced oil. Lemon vinaigrette Makes about 3/4 cup 1/2 cup olive oil 3 ...

(If you peeled the fruit and there’s no fruit still attached to the peel you can grate the peels and add ½ teaspoon grated zest to the vinaigrette.) Add the lemon juice and olive oil and mix ...

Juice, zest and butter melted together are all ... or a pasta salad with smoked salmon and dill, or watercress with lemon vinaigrette or even an egg-drop soup. Lemons will keep for weeks in ...

Prep the lemon. Wash the lemon under hot water, then dry it off – this removes any surface wax applied before it went to the grocery store. Zest carefully. Hold the lemon firmly and carefully ...