Sauces and Condiments Recipe − Meyer Lemon Vinaigrette

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.

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
• ⅓ teaspoon ground black pepper

Cooking Directions

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.

Nutrition Facts

• calories136.2
• carbohydrateContent1.3 g
• cholesterolContent1.1 mg
• fatContent14.4 g
• fiberContent0.1 g
• proteinContent0.6 g
• saturatedFatContent2.2 g
• sodiumContent165.6 mg
• sugarContent0.7 g