71 lemon vinagrette recipes

Crunchy sweet apples and savory celery with bits of sweet dried cranberry and toasted walnuts are tossed with a refreshing and tasty lemon dressing.

Jumbo pasta shells stuffed with ricotta, lemon zest, chives, and chopped almonds, then drizzled with a bright lemon-Dijon vinaigrette. Served cold or at room temperature.

Rotini pasta salad Nicoise-style with chicken, white beans, artichoke hearts, and a Dijon lemon vinaigrette. A hearty, protein-packed cold salad for summer.

Lemon juice and freshly grated zest add the citrus and refreshing taste to the fresh and peppery arugula.

Asparagus with a lemongrass and shallot vinaigrette with Dijon mustard and red wine vinegar. A Southeast Asian-influenced make-ahead side dish served at room temperature.

Fresh asparagus salad with a bright lemon Dijon vinaigrette, finished with crumbled bacon and black olives. Blanched until bright green then shocked in ice water for snap and color, this is a sharp, elegant spring side.

Asparagus with Toasted Pine Nuts and Lemon Vinaigrette recipe

This was very good. I prepared the salads individually on salad plates and fanned the pears for a more elegant look.

Serves a large group and can be prepared the morning of the party and is assembled at the site of the party, 10 minutes before serving.

Sweet cherry tomatoes, red bell peppers and crunchy romain lettuce are tossed with a lemon-olive oil vinaigrette, and cheesy Parmesan croutons.

A refreshingly delicious chickpea and pea salad is packed with goodness. Chunks of feta cheese, olives, and sun-dried tomatoes are tossed with chickpea, peas, fresh mint, basil, and a lemon juice-red wine vinegar vinaigrette. A perfect summer salad.

Prosciutto-wrapped sea scallops broil on skewers over a bed of quickly wilted baby spinach in a bright lemon-zest vinaigrette. A sophisticated seafood starter that comes together in under 30 minutes.

Roasted onion, endive, and orange salad with watercress, spinach, and a Dijon lemon vinaigrette. Balsamic-roasted red onions add caramelized sweetness to this elegant composed salad.

This salad's presentation is quite lovely. The citrus vinaigrette is top notch and we use the leftovers for other vegetables. The combination of orange, lemon, lime and grapefruit really kick it up a notch. If you really want to impress your guests and blow them away with sophistication this is sure to wow them. Or just make the dressing and use it for other dishes and turn any ordinary vegetable into something special.

Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.

Quinoa tabbouleh swaps bulgur for pressure-cooked quinoa, packed with finely minced parsley, celery, carrots, and scallions in a lemon-mustard-mint vinaigrette. Gluten-free, protein-rich, and make-ahead friendly.