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Roast Lemon Vinaigrette

Roast Lemon Vinaigrette
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Serves 4-6| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 400° F. Halve lemons crosswise and remove the seeds. Place the lemons in a glass baking dish and drizzle with 1 teaspoon olive oil. Turn cut-side down and roast until tender and slightly golden, 25 to 45 minutes, depending on size; let cool.
  2. Squeeze the juice and pulp into a small bowl. Add any juice from the baking dish along with the honey and salt. Whisking constantly, slowly add the extra-virgin olive oil. Drizzle the vinaigrette over shrimp or vegetables.
By May, 2006

Nutritional Information

  • Per Serving
  • Calories 132Calories From Fat 80%
  • Fat 12g
  • Sat Fat 2g
  • Cholesterol 0mg
  • Sodium 236mg
  • Carbohydrate 7g
  • Fiber 1g
  • Sugar 5g
  • Protein 0g
What does this mean? See Nutrition 101 .

Quick Tip

Red, yellow, and green apples
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.

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