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Lemon Vinaigrette

½ cup olive oil
3 Tbsp. lemon juice
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 ½ tsp. Dijon mustard
½ tsp. grated lemon peel
½ tsp. sugar

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

SIMILAR RECIPES
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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.

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Lemon Spinach Goat Cheese Dip

1 cup Greek yogurt
½ cup mayo
1 tsp. finely grated lemon zest
½ 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
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Lemon Parmesan Fish

½ cup Corn Flakes cereal, crushed
1 Tbsp. Parmesan cheese, grated
1 Tbsp. Halladay's Lemon Spinach Seasoning
1 Tbsp. butter, melted
¼ tsp. pepper
4 (4 oz.) pieces flounder or sole

Preheat oven to 450°F. 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
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Lemon Asparagus

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

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

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