While there are tons of recipes out there, this one — which comes from my girlfriend Sonia — is my everyday vinaigrette. It's a mixture of olive oil, lemon juice, garlic, and Dijon mustard.

From versatile vinaigrette to bar cookies, these are some of the best — and brightest — lemon recipes you can make. 5 Ways You Can Use Lemon to Brighten Up Desserts 01 of 06 ...

Grilled Calamari Salad With Lemon Garlic Vinaigrette(Serves 8)This salad from the Loretta Paganini School of Cooking in Chester Township can be made in advance and kept chilled in the refrigerator ...

2 tablespoons (about 1 whole lemon) lemon juice, 4 tablespoons extra virgin olive oil, ½ tablespoon dijon mustard, ½ tablespoon honey, 1 small clove garlic, ⅛ teaspoon kosher salt, ⅛ ...

View Recipe. Lemon-Garlic Vinaigrette. Eva Kolenko. While a 1-to-2 acid-to-oil ratio is common for vinaigrettes, shifting it to 1-to-1½ yields a dressing with a brighter flavor and fewer calories.

This whole lemon vinaigrette uses the whole lemon — rind, pith, and juice — in a blender alongside herbs, Dijon mustard, and olive oil for a bright dressing for salads, chicken, or vegetables.

1/4 cup fresh lemon juice (from 1 large lemon) 1. To make the vinaigrette. In a large bowl, combine the garlic, anchovies, onion, lemon juice and vinegar, if using. Let stand about 30 minutes ...

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 ...