Getting Zesty with our Lemon Dressing

Looking to add a burst of fresh flavour to your meals without compromising your healthy eating goals? Say hello to our Lemon Dressing! This vibrant blend instantly lifts everyday dishes with a zesty twist. Find it here https://www.thelincolnshiredrizzlecompany.co.uk/product-page/lemon-dressing

What makes it special? Like all our dressings and marinades, It has at the heart of it Cold Pressed Rapeseed Oil, grown and pressed right here in Lincolnshire. Not only does it provide a deliciously smooth texture, it’s also a healthier choice for everyday cooking.

Here’s why:

• Naturally low in saturated fat

• Rich in Omega-3 and Vitamin E

• Cold pressed to retain nutrients and flavour

• British-grown – supporting local agriculture and reducing food miles

  
  

We don’t add artificial thickeners, preservatives or flavourings — just real ingredients so it tastes delicious, and just like homemade.

Our Lemon Dressing is far more than just a salad staple. It’s a true kitchen hero that works across a whole range of dishes:

Drizzle over salads for a light, citrusy finish

Toss through pasta with green veg and parmesan for a simple weeknight supper

Use as a marinade for chicken, fish or halloumi

Spoon over roasted veg or grains for instant flavour lift

Serve with grilled prawns or salmon for a light summer dish

Here's 3 delicious salad recipes for you to try, perfect for summer eating.

Zesty lemon pasta salad 

Perfect for picnics or a midweek light meal, use leftovers for a packed lunch the next day.

Simple, healthy and absolutely delicious!

Ingredients

Serves 1 

85g/3oz pasta such as penne or conchiglie 

4-6tbs Lincolnshire Drizzle Lemon Dressing 

¼ red onion finely chopped 

¼ cucumber peeled and cubed 

100g/3½oz cherry tomatoes quartered 

15g/½oz fresh basil roughly chopped 

60g/2¼oz feta crumbled (optional) 

handful pitted black olives (optional) 

sea salt and freshly ground black pepper 

Method 

1. Cook the pasta in a saucepan of boiling, salted water as per the packet instructions. 

2. Whisk together the Lemon Dressing, red onion and a generous amount of pepper. 

3. Drain the pasta in a colander and run it under a cold tap until cooled. 

4. Stir the dressing, cucumber, tomatoes, basil, feta and olives, if using, into the pasta and serve. 

Chick Pea Salad with zesty lemon dressing 

We love this one, with feta, spinach and roasted peppers, it's got tons of flavour and keeps well. Add some nice bread to soak up the dressing if you wish.

Get creative with the pulses for a protein punch

Ingredients 

Serves 4

400g/14oz tin chickpeas, drained and rinsed 

4 ripe tomatoes, chopped 

2 large roasted peppers, chopped 

2 large handfuls spinach (about 100g/3½oz) 

160g/5¾oz feta cheese 

handful fresh basil 

4-5 tbsp Lemon Dressing 

Black pepper

Method 

Combine the chickpeas, tomatoes, roasted peppers and spinach in a large mixing bowl. Sprinkle over the feta and basil leaves. 

Drizzle over the lemon dressing and season with plenty of cracked black pepper

Salad Nicoise with a Lemon Drizzle twist! 

We love this one! This classic French Niçoise salad is full of flavour and texture, perfect for summer eating and you can pack up leftovers for a quick lunchbox meal.

The perfect summer salad

Ingredients

Serves 4 

450g/1lb fresh tuna or 4 x 175g/6oz tuna steaks, 2.5cm/1in thick 

8 new potatoes, cooked and quartered lengthways 

4 plum tomatoes, roughly chopped 

115g/4oz extra fine French beans, topped, cooked and drained 

4 little gem lettuce hearts, quartered lengthways 

1 red onion, finely sliced 

4 eggs, cooked for 6 minutes in boiling water from room temperature, halved 

6 anchovy fillets cut lengthways into thin strips 

16 pitted black olives in brine 

8 basil leaves, ripped 

For the dressing 

120mls of Lemon Dressing 

2 tbsp freshly chopped parsley 

2 tbsp freshly snipped chives 

2 garlic cloves, peeled and finely chopped 

1 tsp ground black pepper 

Method 

1. To make the dressing, whisk together the Lemon Dressing, parsley, chives, garlic and pepper. 

2. Place the tuna in a shallow dish and pour over half of the dressing. Cover and chill for 1-2 hours to allow the fish to marinate. Toss in the marinade from time to time. 

3. Heat a ridged griddle pan on the hob or a hot barbecue for 5 minutes. Remove the tuna from the marinade. Cook the tuna steaks for 2-3 minutes on each side, depending on how rare you like your fish. 

4. Lay the lettuce leaves onto a large plate and add the lettuce, onion, tomatoes, potato, tuna, beans and anchovies. Drizzle over the remaining dressing then finish by adding the eggs, olives and ripped basil leaves.