Total Time
Prep 10 mins
Cook 0 mins

This is wonderful drizzled over steamed vegetables or seafood. Can also be used for salads.

Ingredients Nutrition


  1. Place the rosemary and garlic on a cutting board. Lightly crush both with a heavy knife.
  2. Put the rosemary, garlic, and lemon peel in a clean bottle or jar with a tight fitting lid.
  3. Pour in the oil and the lemon juice and cap tightly. Shake well.
  4. This dressing will keep for a week in the refrigerator. Shake well before serving.
  5. 12-1 tbsp servings.
Most Helpful

5 5

Very good dressing. Love the lemon and rosemary. I used a stick blender to mix together. I found letting the dressing sit for a couple of hours improved the flavors. We have used this on garden salad and fresh baby carrots extremely tasty! Thanks for sharing this recipe.

5 5

This was excellent on a tossed salad topped with albacore water packed tuna. Great for toting in the lunch box. I also used it on some steamed fresh green beans which were good warm and chilled. Made for Review My Recipe Tag. Thanks for posting Nick's Mom.

4 5

This makes a very light dressing that was delicious drizzled over freshly steamed broccoli. I have the leftovers in the fridge and will try it on a tossed salad.