When Meyer lemons are in season, typically between November and March, be sure to snag some up to make this lemon-Parmesan dressing. Meyer lemons are much less tart and acidic than traditional lemons, 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.

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Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
4
Yield:
3 /4 cup
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

136 calories; protein 0.6g 1% DV; carbohydrates 1.3g; fat 14.4g 22% DV; cholesterol 1.1mg; sodium 165.6mg 7% DV. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2020
Delicious. I actually used regular lemons as I could not find Meyer lemons. Will be making again. Read More
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/19/2019
I think this would be just as tasty with regular lemons. Meyers are expensive! Read More
Rating: 5 stars
02/16/2020
Delicious. I actually used regular lemons as I could not find Meyer lemons. Will be making again. Read More
Rating: 5 stars
07/14/2020
I’ve made this several times and you really need to use the white balsamic vinegar instead if dark it’s lighter and not as pungent as the dark. I found it on Amazon. I also used only 2 tbsp.of lemon juice three was too much. Great tasting salad dressing. I also toss arugula lettuce with it and put it on homemade pizza or chicken Parmesan. Read More
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