Meyer Lemon Vinaigrette

When Meyer lemons are in season, typically between November and March, be sure to snag some to make this Meyer lemon vinaigrette. Meyer lemons are much less tart and acidic than traditional lemons; they're 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.

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 136 Calories

Ingredients

• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• ¼ cup extra-virgin olive oil
• 1 tablespoon freshly grated Parmesan cheese
• 1 small garlic clove
• 1 tablespoon white balsamic vinegar
• 3 tablespoons Meyer lemon juice
• ½ teaspoon Meyer lemon zest

Recipe Instructions

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.