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Lemon Vinaigrette

cup olive oil
3 Tbsp. lemon juice
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 tsp. Dijon mustard
tsp. grated lemon peel
tsp. sugar

Whisk together ingredients until well blended. Salt and pepper to taste.

SIMILAR RECIPES

Lemony Artichoke Dip

3 (6 oz.) jars marinated artichoke hearts, drained and chopped
1 tsp. finely grated lemon peel
1 cup sour cream
1 cup mayo
1 cup Swiss or mozzarella cheese, shredded
2 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. Dijon mustard

Preheat oven to 350˚F. Combine all ingredients: blend well. Pour into a casserole dish. Bake until hot and bubbly, about 25 to 30 minutes. Serve warm with pita chips or French bread.

Lemon Spinach Goat Cheese Dip

1 cup Greek yogurt
cup mayo
1 tsp. finely grated lemon zest
cup crumbled feta or goat cheese
2 Tbsp. Halladay's Lemon Spinach Seasoning

Combine all ingredients; blend well. Let chill two hours.

Lemon Parmesan Fish

Lemon Parmesan Fish

cup Corn Flakes cereal, crushed
1 Tbsp. Parmesan cheese, grated
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. butter, melted
tsp. pepper
4 (4 oz.) pieces flounder or sole

Preheat oven to 450F. Spray pan with nonstick spray. Combine all ingredients except fish. Sprinkle mixture over fish and bake until fish flakes easily, about 15 minutes.

Lemon Asparagus

Lemon Asparagus

1 bunch asparagus, washed and trimmed
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. olive oil

Preheat oven to 375F. Toss ingredients; transfer to a baking pan. Bake until tender, about 15 minutes.