We love this basic Meyer Lemon Vinaigrette for just about any salad with bitter greens, asparagus, or grain-based salads. Lemon-based vinaigrettes are nice and tart, which is why we love this one for our Quinoa Salad with Chopped Herbs and Radishes. Regular lemons can work too, but if you happen to have Meyer lemons, use them. They add add a beautiful floral flavor and are not as tart as regular lemons. Be sure to use the zest from the rind, either in the dressing or right into the salads.

This dressing is an excellent base you can add herbs or garlic to as well. Serve fresh endive or spring mix with this Lemon Vinaigrette jazzed up with some chopped thyme or garlic grated with a microplane grater.

Perhaps a little grated asiago cheese on top? Are we getting too crazy here?

Citrus-based dressings should be used within a couple of days. Don’t expect it to last in the fridge like vinegar-based dressings.

We hope you enjoy this simple, succulent dressing.

Meyer Lemon Vinaigrette

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  1. Mix ingredients in a small bowl using a whisk, or shake in a tightly-lidded mason jar, until blended.
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