Total Time
Prep 10 mins
Cook 0 mins

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


  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

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.

Calee September 27, 2007

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.

ElaineAnn May 15, 2007

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.

PaulaG May 06, 2007