301 lemon dressing recipes

Antipasto pasta salad with salami, provolone, garbanzo beans, olives, and mushrooms in a lemon-garlic-basil dressing. A make-ahead party dish that gets better as it chills.

Grilled whole trout stuffed with cornbread, mushrooms, olives, and sour cream dressing, seasoned with dill and lemon. Cooked in a fish basket over open flame.

Raw carrot and orange salad with currants, walnuts, lemon juice, and a pinch of red pepper flakes. A bright, no-cook side dish dressed in olive oil.

Linguine tuna salad with canned tuna, green peas, tomatoes, and scallions in a lemon-Italian herb dressing. A cold pasta salad that chills to let the flavors blend.

Caribbean pigeon peas and brown rice salad with a lemon-honey-thyme dressing and island spice blend. A colorful, protein-rich cold salad with bold tropical flavors.

Colorful rotini pasta salad tossed with tri-color bell peppers, scallions, black olives, and a bright lemon-olive oil dressing. Ready in 20 minutes, no cooking beyond boiling pasta.

Shrimp and asparagus salad with horseradish-spiked mayo dressing, celery seed, and lemon. A spring lunch over Belgian endive or lettuce in 25 minutes.

Steamed broccoli tossed in a sharp Dijon mustard dressing with balsamic vinegar, lemon juice, and olive oil. Five ingredients, 20 minutes, vegan.

Orange cabbage slaw with a creamy lemon-mayo dressing. Fresh citrus segments brighten the shredded cabbage for a tangy, crunchy side dish.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Low calorie salad dressing made with vegetable juice cocktail, vinegar, lemon juice, and just a touch of oil. No cooking required, ready after a quick chill.

Fresh fruit salad with cantaloupe, honeydew, strawberries, oranges, grapes, peaches, and watermelon dressed with lemon juice or yogurt. A maple-vodka option for adults.

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.

Italian bean and pasta salad with anasazi beans, spinach spaghetti, fresh vegetables, and a lemon-herb dressing. A no-cook, protein-packed side that improves as it chills.

Tofu Caesar salad dressing made creamy with silken tofu instead of egg yolk and oil. Anchovy, garlic, lemon, and parmesan keep the classic Caesar punch with a fraction of the fat.

Spinach salad with orange and toasted almonds, mushrooms, and scallions, dressed in a simple lemon-olive oil vinaigrette. Light, bright, and ready in 15 minutes flat.