Lemon vinaigrette dressing ina garten recipes

Herb-Roasted Onions

Herb-Roasted Onions

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl
Spring on the salad!

Spring on the salad!

Serve with lemon juice and olive oil, salt and pepper or this lemonvinaigrette. Leftovers make a fantastic egg salad sandwich—just chop up, add mayonnaise, a bit of fresh lemon juice and a big pinch of salt
Mama D’s Fall Kitchen Adventures

Mama D’s Fall Kitchen Adventures

Once baked it was topped with some basil, olive oil, and served with baby greens dressed lightly with lemon juice and olive oil
Parmesan Pork for Ina Fridays

Parmesan Pork for Ina Fridays

Toss the salad greens with the lemonvinaigrette. I’d serve this as a main course for any small dinner party right down to the salad and vinaigrette

Cool Summer Borscht

Beet and Carrot Slaw with Ginger-Tahini DressingWinter Salad with Roasted Beets and Citrus ReductionHoney-Balsamic Vinaigrette (used on a salad with lettuce, mango, cooked beets, alfalfa sprouts, blue cheese, and more)Lemon-MapleVinaigrette (used on a salad with red onion, red bell pepper, cabbages, cucumber, celery, cooked beets, avocado, and sprouts) I mentioned that I wanted to make patties with the leftover filling for the Corn and Ricotta Ravioli I prepared this week

Spring Blooms

Add to a blender the chopped mint, chopped basil, lemon juice, simple syrup and amaretto. mixed greens, using same vinaigrettedressing in the above recipe or try this one below from the Barefoot Contessa (InaGarten)

Project Sauce: Sole Meunière

meunière, a classic butter and lemon sauce specifically intended to be served with a sautéed filet of sole

Eat A Poem

olive oil or Lemon Olive Oil. Maple Roasted Carrot Salad with VinaigretteDressing Cook’s notes. Roasted carrots can be made several hours earlier as well as dressing for easy prep

Herb-Roasted Onions - Barefoot Contessa Ina Garten

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl