New Ways to Use Up a Lemon Vinaigrette

Your Secret Weapon for Midweek Meal Magic

Remember that lemony vinaigrette from Monday’s column? The one for the Roasted Asparagus and Green Bean Salad? It’s a flavour-packed little gem that can instantly wake up a meal—especially in those moments when dinner feels uninspired or lunch needs a lift.

Today, we’re putting that jar of tasty goodness front and centre with some unexpected fresh ideas to use it up (beyond the usual salad) and continue to cook the in-between season. There are so many ways the bright flavours in this dressing can add pizzazz to your meals. Think roasted veggies like carrots, brussels sprouts, and cauliflower. Toss them in some oil and crunchy salt, roast at 375°F and then drizzle the vinaigrette over the warm vegetables just before serving.

I love it on a hearty grain bowl especially with a dollop of hummus, in a couscous or millet pilaf, or tossed with protein and fibre-packed pulses like chickpeas and lentils. I promise, this dressing will really wake up your meals.

Try a Quickie!

Another delicious way is as a quick marinade for chicken, tofu, fish or shrimp. I love to jazz it up with a handful of chopped fresh herbs or lots of extra garlic. Dill adds a beautiful bright note or try some fresh tarragon for a quick salmon or steelhead marinade. Simply pour over the fish and let it sit about 30-60 minutes. Not longer or you will start to break down the flesh. If you like, reserve some of the dressing (not the marinade that the fish was in) and serve it with the fish. I think you’ll love it!

And of course, you can change up the flavour anytime with lime juice for zing, or orange juice for a tamer version. Try it. You’ll be amazed how this one swap can create something totally new.

Watch this quick video for some inspiration!

One great vinaigrette, loads possibilities. Keep me posted how it goes - drop me a line in the comment section. I’d love to hear your cooking experiences.

🌱 Your Action Step This Week

Try using the lemon vinaigrette in a way you haven’t before—it’s surprisingly easy to add a fresh twist to an old favourite. Remember to use my ‘Holy Trinity of Cooking’—a sharp knife, some salt and your own creativity!

See you next week!
CJ
xo

P.S. Help me spread the word about delicious eating. Share this week’s edition with someone you love.