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Nutrition Facts
Serving Size 55 g
(Approx. 8 Servings)
Amount Per Serving
Calories 260 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 160 mg 7%
Total Carbohydrate 4 g 1%
Dietary Fiber 0 g 0%
Sugars 3 g
Protein 0 g
Vitamin A 0% Iron 0%
Vitamin C 10% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Smoked Lemon Vinaigrette
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Serves
8  People

Ingredients

Recipe makes 8 Servings

3 medium lemon, cut in half
1 Tbsp honey
1 Tbsp Dijon mustard
1 medium shallots, minced
1 cup(s) grapeseed oil
1/2 Tsp kosher salt
1 Tsp black pepper
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Instructions

1
Preheat grill/smoker to 225°F.
2
Cut lemons in half and place them on smoker cut side down. Close smoker lid and let them smoke for 25-30 minutes or until they have some color on them and are soft.
3
Remove lemons from smoker and allow them to cool before juicing. Juice the lemons and use 1/4 cup for dressing. Keep the rest of the lemon juice in an airtight container for later use.
4
In a bowl or blender add lemon juice, honey, Dijon mustard, and shallots. Whisk/blend to combine and then slowly add in grapeseed oil in a thin stream and whisk/blend steadily to form the emulsion. Season to taste with salt and pepper and serve as a salad dressing or use as a marinade.

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