Lemon Vinaigrette Recipe
This Lemon Vinaigrette Recipe will take your salads to the next level! It's fresh and tangy, includes just 4 ingredients, and it comes together in about a minute!
Servings: 12 servings
Calories: 83kcal
Equipment
Ingredients
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice about 2 lemons
- 2 teaspoons dijon mustard
- 1 teaspoon honey add up to 1 more teaspoon to taste
- 1 clove garlic minced
- 1/4 teaspoon salt add more to taste
- 1/8 teaspoon freshly ground black pepper add more to taste
Instructions
- Place olive oil, lemon juice, dijon mustard, honey, garlic, salt and pepper in a small jar or salad dressing shaker.1/2 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 2 teaspoons dijon mustard, 1 teaspoon honey, 1 clove garlic, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper
- Secure the lid and shake vigorously until emulsified. Taste and adjust the seasoning as needed. Enjoy!
Notes
- Pro tip: Juice the lemons in advance and store in the fridge for up to one week or freeze for up to 3 months. I don't recommend using bottled lemon juice as it just doesn't have that fresh flavor.
- This dressing is very tangy, so add more honey to balance out the tanginess as desired.
- Add chopped fresh herbs or chives for even more flavor!
- Lemon vinaigrette keeps for up to 2 weeks in an air tight container in the refrigerator. When it's cold it will solidify, so let it stand at room temperature for a few minutes to soften before serving, then shake vigorously to emulsify.
Nutrition
Serving: 1tablespoon | Calories: 83kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 58mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.1mg