Meyer Lemon Vinaigrette

Fruit Salad - Salad

When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, like a cross between a lemon and a mandarin. They're also sweeter, so no additional sugar is needed. I love this on kale salad, but also drizzled over roasted veggies or grilled salmon or trout.

Brief

Prep 10 mins

Total: 10 mins

Servings: 4

Yield: 3 /4 cup

Meyer Lemon Vinaigrette

Ingredients

¼ cup extra-virgin olive oil

3 tablespoons Meyer lemon juice

1 tablespoon white balsamic vinegar

1 tablespoon freshly grated Parmesan cheese

1 small garlic clove

½ teaspoon Meyer lemon zest

¼ teaspoon salt

⅛ teaspoon ground black pepper

Rainbow Fruit Salad

Salad

Directions

Step 1

Combine olive oil Meyer lemon juice balsamic vinegar Parmesan cheese garlic zest salt and pepper in a small blender cup. Blend until dressing is smooth 30 to 45 seconds.

Nutritional Information

Meyer Lemon Vinaigrette

Servings Per Recipe:4

Calories: 136.2

% Daily Value *

Protein: 0.6g 1%

Carbohydrates: 1.3g

Dietary Fiber: 0.1g

Sugars: 0.7g

Fat: 14.4g 22%

Saturated Fat: 2.2g 11%

Cholesterol: 1.1mg

Vitamin A Iu: 6.7IU

Niacin Equivalents: 0.1mg 1%

Vitamin C: 2.3mg 4%

Folate: 0.7mcg

Calcium: 17.3mg 2%

Iron: 0.1mg

Magnesium: 1.1mg

Potassium: 13.6mg

Sodium: 165.6mg 7%

Calories From Fat: 129.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.