Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Balsamic, Cilantro-Lime, And Lemon Vinaigrettes

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I used to think there was no way I could ever make my own dressing. I learned that’s so not true. Watching cooking shows and reading cookbooks taught me how easy to make your own vinaigrette. I thought I’d share my three favorites with you, Balsamic, Cilantro-Lime, and Lemon Vinaigrette.

I mix all the ingredients for the Balsamic and the Lemon, right in their own 8-ounce jelly jar. The Cilantro-Lime takes an additional step of first processing the cilantro leaves. It’s simpler, for this vinaigrette, to be made in the food processor and then transferred to a jelly jar.

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Agave Nectar, Honey, and Granulated Sugar.jpg

Agave nectar, honey, or granulated sugar are a few of the sweeteners you can use when making your own vinaigrettes.


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Prep Time: 15 minutes
Yields 8 to 10 ounces of vinaigrette
Equipment: Food processor, blender, or an immersion blender, four 8-ounce jelly jars, small bowl

1/4 cup of fresh lemon juice (3 juicy lemons)

Ingredients For Balsamic Vinaigrette:
Yields: 8 ounces
2 tablespoons of finely chopped shallot
1 tablespoon of freshly grated garlic
1 tablespoon of Dijon mustard (substitute spicy mustard)
1 teaspoon of crushed red pepper flakes
1 tablespoon of Agave nectar (substitute honey)
1 tablespoon of Kosher salt
1 teaspoon black pepper
1/4 cup of good balsamic vinegar
1/2 cup of *E.V.O.O.
1 tablespoon of freshly chopped Italian flat leaf parsley (optional)

Ingredients For Cilantro Lime Vinaigrette:
Yields: 10 ounces of vinaigrette
1 cup of fresh cilantro leaves
1 tablespoon fresh ginger, grated
1 tablespoon of garlic, freshly grated
2 tablespoons of shallots, roughly chopped
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of cayenne pepper
3 tablespoons of Agave nectar (substitute granulated sugar)
1/4 cup of low sodium soy sauce
1/4 cup of red wine vinegar
1/4 cup of fresh lime juice
1 cup of *E.V.O.O.

Ingredients For Lemon Vinaigrette:
Yields: 8 ounces of the vinaigrette
2 tablespoons of shallot, minced ( optional)
1 tablespoon of garlic, freshly grated (optional)
1 tablespoon Dijon mustard
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of Agave nectar
1/2 cup of *E.V.O.O.

Directions For Cilantro-Lime Vinaigrette:
Start by placing cilantro leaves into a food processor fitted with the metal blade. Add 2 tablespoons of *E.V.O.O. (the remaining olive oil will be added through the feeding tube) and pulse the leaves until they’re finely minced. Remove the processed cilantro and transfer to a small bowl. Back in the food processor add the ginger, garlic, shallots, fresh lime juice, Kosher salt, fresh ground black pepper, cayenne pepper, Agave nectar, and low sodium soy sauce. Pulse all the ingredients just enough to combine everything.

Once combined, add the processed cilantro leaves back into the food processor. Place the lid and feeding tube on. Turn the processor to the ON position and slowly add the remaining *E.V.O.O. through the feeding tube until combined. Remove the lid, add the red wine vinegar and using a spatula, stir once. This recipe yields 10 ounces of vinaigrette so you’ll need 2 jars. Transfer the vinaigrette to the jars, place the lids on tight and give a good couple of shakes to combine everything.

Directions For The  Balsamic And Lemon Vinaigrette:
Add all the ingredients for both of the vinaigrettes into their 8-ounce jelly jars. Finish with the *E.V.O.O. Place the lids tightly on the jars and shake really well.

1). I prefer my vinaigrettes to be one part acid to two parts oil.
2). Place the dressing in the bottom of the bowl first. Right before serving the salad, add the lettuce/greens, toss to coat.
3). It’s important to wash and then dry the leaves really well so the dressing will adhere to the leaves.

*E.V.O.O. is extra virgin olive oil.

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Watermelon And Feta Salad With A Lemon Vinaigrette


Watermelon And Feta Skewers

This Watermelon And Feta Salad is so delicious and refreshing. Salty and sweet, a match made in heaven.


One of my favorite gadgets is the salad spinner. Great for after washing and drying your greens really well. This will allow the dressing to adhere to the leaves.

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A few great ingredients and you can have an amazing salad. A simple concept right? Try this salad the next time you’re looking to make something a little different, I’m sure you’ll love it.

How about on a skewer?


Watermelon And Feta Skewers

Prep Time: 20 minutes
Equipment: Salad spinner, wooden skewers

1 seedless watermelon,  rind removed and cut into 1-inch cubes
12-ounce of good Feta
1 cup (4-ounces) fresh mint leaves, julienned (optional)
6 cups of baby arugula, washed and spun dry

Lemon Vinaigrette:
2 lemons juiced (1/4 cup)
1/2 cup e.v.o.o.
1 teaspoon Agave nectar
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper

In a small bowl, add lemon juice, Agave nectar, Kosher salt, and freshly cracked black pepper. Whisk all that together while slowly drizzling in *E.V.O.O.

Spoon the dressing over the Watermelon And Feta Salad. So simple right? Try this salad the next time you’re looking to try something a little different, I’m sure you’ll love it.

How about Watermelon And Feta Salad Skewers?
Alternate the ingredients, watermelon, feta, mint leaves (optional), and arugula onto a skewer. Drizzle with the Lemon Vinaigrette.

*E.V.O.O.: is Extra Virgin Olive Ol

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My Arugula And Apricots With A Lemon Vinaigrette


This salad is so simple and so flavorful, it’s my favorite and if you love all kinds of salads, you’ll love this one. Just place some arugula, thinly sliced red onion, some fresh apricots. A few raspberries, and finally some pistachios for crunch. The colors are vibrant and the textures are vast, and that’s what makes a great salad. In a measuring cup, or small jelly jar with a lid add 1 tablespoon of Agave nectar, 4 tablespoons or 1/4 cup of fresh lemon juice ( 3 lemons) 1 tablespoon of Dijon mustard, 1 teaspoon of Kosher salt and 1/2 a teaspoon of black pepper. Whisk all this together really well and then start to drizzle in the E.V.O.O about 1/2 a cup ( I like 1 part acid 2 parts oil)  while you’re continuously whisking. You’ll see the dressing come together. That’s all there is to it. Spoon the dressing on and enjoy.

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